Lentil and potato burgers
Regardless of whether you are planning an elaborate menu or merely going ahead for tomorrow Lentil and potato burgers. This recipe stems in many decades of enjoying it in kitchen. I realize that adding a couple ingredients to a recipe provides thickness into what is ordinarily dull. You might well be on the lookout for lighter food items to make along with your leftovers. Wonderful and mild Lentil and potato burgers perfect for post-vacation. The substances in this recipe get your tongue thumping, and are very waist-friendly when you will need a'bite' following a busy getaway. Utilizing a few ingredients as alternate options, this soup has been loaded with a fall and spicy flavor which makes it creamy. The perfect Lentil and potato burgers to heat you up on cool winter months. Fantastic for using leftover. Serving size is also a important component of your diet plan. You ought to compare the sum of that food that you commonly eat to the serving size recorded on the tag. Eating large parts or portions can result in weight gain.
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How to make Lentil and potato burgers
Yield = 4Prep time: 0:15
Cook time: 0:25
Total time: 0:40
Ingredients
- 1 cup (200g) red lentils, rinsed well
- 2 potatoes (350g), chopped
- 1/4 cup (60ml) light olive oil
- 1 onion, finely chopped
- 1 large clove garlic, crushed
- 1 teaspoon ground cumin
- 1/2 cup (75g) crumbled feta
- 1/2 cup (85g) semi-dried tomatoes, chopped
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 eggs, lightly beaten
- 1 cup (110g) dried breadcrumbs
- 1/2 cup (125g) Greek Style Yoghurt
Method
- Step 1 Place lentils and potatoes in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, stirring, for 15 minutes until tender. Drain.
- Step 2 Heat 1/2 tablespoon of the oil in a frying pan over a medium heat. Cook onion for 3 minutes, then add garlic and cumin. Cook for 30 seconds. Add lentils, potato and feta.
- Step 3 Mash until combined, remove from heat and add tomatoes, coriander and mint. Season to taste.
- Step 4 Using wet hands, form into 12 patties. Dip into beaten egg and coat in breadcrumbs. Chill for 30 minutes until firm.
- Step 5 Heat a non-stick frying pan with half the remaining oil over a medium heat. Cook burgers in batches for 3-4 minutes each side until golden. Drain on paper towel. Serve with yoghurt.
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