KCB 10.7: Gopal's Famous Veggie-Nut Burgers
Gopal's Famous Veggie-Nut Burgers
Here's a wholesome combination of rice, lentils, and vegetables with spices and herbs in a patty that's first baked, then pan-fried. Serve Veggie-Nut Burgers on bread rolls with your favourite sauces, salads, and toppings.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: 16 burgers
• YIELD: 16 burgers
• 1 cup (250 ml) cooked short-grain rice (it should be sticky)
• 1 1/2 cups (375 ml) cooked brown lentils, thoroughly drained
• 1/2 cup (125 ml) carrots, coarsely shredded
• 1 1/2 cups (375 ml) bread crumbs
• 1/2 cup (125 ml) peanut butter
• 2 tablespoons (40 ml) soy sauce
• 1 teaspoon (5 ml) Chinese sesame oil
• 2 teaspoons (10 ml) dried basil
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) salt
• 1 1/2 teaspoons (7 ml) yellow asafoetida powder
• 1/2 cup (125 ml) chopped fresh parsley
• 1 teaspoon (5 ml) sweet paprika
• 1 1/2 cups (375 ml) cooked brown lentils, thoroughly drained
• 1/2 cup (125 ml) carrots, coarsely shredded
• 1 1/2 cups (375 ml) bread crumbs
• 1/2 cup (125 ml) peanut butter
• 2 tablespoons (40 ml) soy sauce
• 1 teaspoon (5 ml) Chinese sesame oil
• 2 teaspoons (10 ml) dried basil
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) salt
• 1 1/2 teaspoons (7 ml) yellow asafoetida powder
• 1/2 cup (125 ml) chopped fresh parsley
• 1 teaspoon (5 ml) sweet paprika
1. Combine all the ingredients in a large bowl and knead well.
2. Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into 8 cm (3-inch) patties.
3. Arrange the patties on lightly oiled baking sheets and place them in a preheated, moderately hot oven 200°C/390°F. Bake until the patties dry out somewhat and slightly darken.
4. The burgers can now be refrigerated or frozen until needed. Pan-fry them in butter or oil until they are hot; then use as required.
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