VEGETABLES: For vegetarians & those who enjoy a veggie burger from time to time, my version of it will not disappoint.

VEGETABLE BURGERS WITH CORIANDER-GARLIC CREAM:

 

 

 

veggie mix:

    1 x 15 oz. can chickpeas, drained

    1 cup red lentils                                                      

    2 large onions, sliced          

    1 egg

    1 tbsp. grated fresh ginger

                                         

seasoning:

    1 tbsp. tandoori mix powder

    3 tbsp. chopped flat-leaf parsley

    2 tbsp. chopped coriander leaves                            

    2 ¼ cup fresh breadcrumbs

    salt and pepper

                    

coriander-garlic cream:

    ½ cup each sour cream & 10% cream

    1 clove garlic, crushed                                

    2 tbsp. chopped coriander leaves    

1 tbsp. oil

flour for dredging

           

 

 

Simmer lentils in a pot of water for 8 minutes or until tender. Drain well. In a large skillet, heat oil over medium-high heat until hot and cook onions until tender. Add tandoori mix powder and cook together for 30 seconds.

 

Into the work bowl of a food processor fitted with steel blade, add chick peas, half the lentils, egg, ginger and the cooked onion. Puree mixture for 20 seconds or until smooth. Transfer to a bowl and stir in the remaining lentils, breadcrumbs, coriander and parsley leaves and salt and pepper to taste. Mix well; then divide mixture into 10 portions and shape each into a burger patty. If the mixture is too soft, refrigerate for 15 minutes to firm.

 

Dredge burger patties in flour, shaking off excess, and place on a hot, lightly-oiled grill. Cook for 3-4 minutes each side or until browned. Mix together sour cream, cream, garlic and herbs; and serve it with the burgers.