Potato & Lentil Burgers With Chilie Cream
"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."
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 236.59 ml red lentil
- 14.79 ml olive oil
- 2 medium onions, sliced
- 2 garlic cloves, crushed
- 118.29 ml pine nuts, about
- 354.88 ml cold mashed potatoes
- 29.58 ml chopped basil
- 14.79 ml grainy mustard
- 118.29 ml grated parmesan cheese
- 1 egg yolk
- 236.59 ml stale breadcrumbs
- 118.29 ml packaged breadcrumbs
- oil, of your choice for shallow frying
- 6 hamburger buns
- 150 g snow pea sprouts
-
CHILLI CREAM
- 157.80 ml sour cream
- 29.58 ml chili sauce
directions
- Add lentils to pan of boiling water, boil uncovered for about 10 minutes until cooked, drain.
- Heat olive oil in pan and add onions garlic and nuts and stir until onions are soft and the nuts are lightly browned.
- Combine lentils, potato and lentil mixture.
- basil, mustard, cheese, egg yolk and stale breadcrumbs in bowl and mix well.
- Shape mixture into 6 patties, toss in packaged breadcrumbs.
- Put in the refrigerator for about 1 hour until they are firm.
- Shallow fry the patties in hot oil until browned on each side and heated through.
- Serve the patties on toasted buns with sprouts and chilli cream.
- Chilli cream: Mix ingredients well.
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Reviews
-
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. -
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. -
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!
RECIPE SUBMITTED BY
Latchy
Torquay, Queensland - Australia
Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara:
“Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead.
Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane.
It was in Singapore that her love of cooking, sewing and craft began. Latchy broke
military protocol for dining-in nights. Women were finally allowed to attend.
One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?”
So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill.
After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life.
Latchy started volunteering with tax help, then the multicultural respite where she
put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar.
Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
