Curried Lentil, Rice and Carrot Burgers
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut or canola oil
- ⅓cup finely diced onion
- 1cup finely diced carrots
- 6ounces mushrooms, sliced or finely chopped
- 1tablespoon minced fresh ginger
- ½teaspoon turmeric
- 2teaspoons cumin seeds, lightly toasted and ground
- 1teaspoon curry powder
- ½teaspoon yellow mustard seeds
- Pinch of cayenne (or to taste)
- Salt and freshly ground pepper to taste
- 1cup cooked brown rice
- 2½cups cooked brown lentils, drained
- 1egg
Nutritional analysis per serving (6 servings)
209 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 11 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
- Step 2
Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Step 3
Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Private Notes
Comments
I made the recipe pretty much as described except for mushrooms, I had 8 oz. instead of 6. I added a couple of tablespoons of ground flax to the lentil mixture to up the fiber. They're flavorful, a little spicy and satisfying - a bit like anIndian croquette. They hold together fairly well and have a softer texture so pairing them with something crunchy makes sense. I'm planning on a dab of chutney, raita and fresh greens for crunch.
Very tasty, but patties were too wet, so I added garbanzo bean flour
Flavor and texture were good, but they did not form very good patties. I knew there was no way I was going to be able to pan fry them first without having them completely falling apart, so I put the formed patties on a sheet tray, squished them together a little bit more, and then baked them for 10 minutes, flipped (some kinda fell apart), and cooked for 3 more minutes.
To save time chopping vegetables and washing up pans and such: I mashed the warm cooked lentils with a potato masher, and substituted one half cup of uncooked old fashioned oats for the rice. I crushed the cumin seeds in a mortar and pestle. I chopped the carrot in a small electric chopper. The recipe made 6 generous sized burgers, which basically held together. Cleanup wasn't too bad.
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