Potato & Lentil Burgers With Chilie Cream

READY IN: 45mins
Recipe by Latchy

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.

Top Review by ladypit

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.

Ingredients Nutrition


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

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