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    You are in: Home / Recipes / Potato & Lentil Burgers With Chilie Cream Recipe
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    Potato & Lentil Burgers With Chilie Cream

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Latchy's Note:

    This is a good vegetarian recipe given to me by Vicki. Cook and prep time does not take in the standing time in the refrigerator.

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    Ingredients:

    Servings:

    Units: US | Metric

    CHILLI CREAM

    Directions:

    1. 1
      Add lentils to pan of boiling water, boil uncovered for about 10 minutes until cooked, drain.
    2. 2
      Heat olive oil in pan and add onions garlic and nuts and stir until onions are soft and the nuts are lightly browned.
    3. 3
      Combine lentils, potato and lentil mixture.
    4. 4
      basil, mustard, cheese, egg yolk and stale breadcrumbs in bowl and mix well.
    5. 5
      Shape mixture into 6 patties, toss in packaged breadcrumbs.
    6. 6
      Put in the refrigerator for about 1 hour until they are firm.
    7. 7
      Shallow fry the patties in hot oil until browned on each side and heated through.
    8. 8
      Serve the patties on toasted buns with sprouts and chilli cream.
    9. 9
      Chilli cream: Mix ingredients well.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on November 01, 2004

      55

      These are excellent! I used green lentils and veggie parmesean (because I had some to use up) but otherwise followed the burger recipe exactly. My husband made up a chilie cream (we had no chili sauce) and it went really well with it. I thought they were very much like crab cakes (minus the crab of course). I was astounded at how well not only the different flavors but the different textures worked together. These were by far the best veggie burgers I have ever made.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2003

      35

      These werent bad, but they didnt turn out as well as Id expected. I was expecting lots of flavor, but they really werent as flavorful as I thought they'd be. I had some trouble with them while cooking. I refrigerated as the recipe told me to, but they didnt seem to want to cook up nicely. Overall, they were pretty good, but for the amount of work I would probably try to make changes to adapt them to my tastes. I didnt use the chillie cream as I didnt really like the two flavors together.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2003

      55

      WOW, I was impressed with this recipe. I halved it and didn't expect too much, but I was pleasantly surprised. I did use green lentils(I didn't have red) and used spicey mustard. I served it without a bun with the sauce which I thought complimented it perfectly. Thanks for this dare Latchy!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato & Lentil Burgers With Chilie Cream

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 599.7
     
    Calories from Fat 205
    34%
    Total Fat 22.7 g
    35%
    Saturated Fat 6.9 g
    34%
    Cholesterol 51.1 mg
    17%
    Sodium 812.2 mg
    33%
    Total Carbohydrate 77.2 g
    25%
    Dietary Fiber 7.7 g
    31%
    Sugars 7.9 g
    31%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    snow pea sprouts

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