photo by EllieSos
- Ready In:
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
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Very good taste. Made eight burgers and they were large, maybe next time I'll make ten. Spiced it up by adding 1/4tsp chili powder and 1/2 tsp garam masala. Also added 2tsp of the Charged-Up Chili paste which I had made some days before. Because it looked like it would fall apart I added the egg and flour to the mixture and omitted the dipping in the second cup of breadcrumbs. That way it also did not soak up as much oil while cooking. Thanks for posting, will certainly make again.
Five stars because this recipe was easy to follow and came out well. Only problem we had was with the amount of patties. Recipe says that it serves four, so I made four patties. But this was probably not correct, because they were too large and ended up being a tad bit gummy in the middle. Next time I will probably make 6 or 7 patties. The flavor was delish (used extra spices) and I love that they are made out of lentils. Will make again for sure, but just smaller. Ate them as burgers, with all the fixin's and whole wheat buns. Thanks for this recipe!
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