Nut Burgers

Name: Nut Burgers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12-16 serving(s)
Ingredients: 1 cup cooked short-grain rice; 1 1/2 cups cooked brown lentils, thoroughly drained; 1/2 cup carrot, grated; 1 1/2 cups breadcrumbs; 1/2 cup peanut butter; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1/2 cup chopped fresh parsley; 1 1/2 teaspoons yellow asafoetida powder; 1 teaspoon sweet paprika; oil, for shallow frying

(2)

Recipe by VegeMight

A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.

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READY IN: 40mins

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

1

cup cooked short-grain rice
1 ¹⁄₂

cups cooked brown lentils, thoroughly drained
¹⁄₂

cup carrot, grated
1 ¹⁄₂

cups breadcrumbs
¹⁄₂

cup peanut butter
2

tablespoons soy sauce
1

teaspoon sesame oil
2

teaspoons dried basil
2

teaspoons dried oregano
¹⁄₂

cup chopped fresh parsley
1 ¹⁄₂

teaspoons yellow asafoetida powder
1

teaspoon sweet paprika
oil, for shallow frying

DIRECTIONS

Preheat oven to 200°C.
Combine all ingredients in a large bowl and knead well.
Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
(Burgers can now be refrigerated or frozen until needed).
Pan-fry in oil until hot.

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