1 hr 30 mins
Delicious Bits's Note:
I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!
My Private Note
Units: US | Metric
- 1 cup dried brown lentils
- 2 teaspoons chicken stock powder or 2 teaspoons vegetable stock powder
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 60 ml fresh lemon juice (1/4 cup)
- 1/2 teaspoon brown sugar
- 1 teaspoon mixed herbs
- 1 teaspoon tarragon
- 1/2 teaspoon caraway seed
- 1 teaspoon ground coriander
- 1 tablespoon gingerroot, grated
- 1 egg
- 1 cup breadcrumbs
- 1/4 cup shredded coconut
- 425 g chickpeas, drained
- salt and pepper
- 1Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
- 2Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
- 3Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
- 4Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
- 5Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
- 6Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
- 7Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
- 8To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
- 9To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.
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Nutritional Facts for Curried Lentil and Chickpea Burgers
Serving Size: 1 (102 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 269.7
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 1.8 g
- Cholesterol 26.4 mg
- Sodium 284.6 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 11.0 g
- Sugars 3.7 g
- Protein 11.9 g
The following items or measurements are not included: