Beetroot & Lentils Burgers
You read that correctly and don’t be fooled by the pictures. You are looking at vegetarian burgers.
I always heard people complaining about not knowing what to cook/eat when they’re on a vegetarian diet (Ayo, pa koner ki pu manzer!). It shouldn’t be so hard!
If you’re vegetarian or you’re fasting (big no to meat for several days), these protein-packed burgers are your go to. You can have them with salad or assemble them together just like in my picture.
Ingredients: For 15 Burgers
- 2 cups cooked lentils
- 1/4 cup cooked quinoa or rice
- 1 medium size potato (boiled & grated)
- 1 big beetroot (boiled & grated)
- 1 big carrot (boiled & grated)
- 500g fresh or frozen mushrooms (cut into small pieces)
- 1 big onion (finely chopped)
- 1 tablespoon ginger/garlic paste
- 2 tablespoons ground cumin
- 2 tablespoons ground flak seeds
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped mint leaves
- 1 teaspoon garam masala
- 2 tablespoon olive oil
- 1 cup of ground crackers
- 1 cup grated cheddar cheese
- salt & pepper
Preparation
- Sautee the onions in 1 tablespoon of olive oil. Add the ginger/garlic paste. Stir and add the mushrooms. Let it cook for 7 to 10 minutes.
- In a big bowl, mash the lentils and the rice lightly. Add the cooked mushrooms and the other ingredients except olive oil. Mix well.
- Line your baking tray with a baking sheet
- Next, form patties with the batter and arrange on the greaseproof paper.
- Brush the patties with olive oil
- bake in a preheated oven for 15 minutes at 200C and flip the burgers carefully and bake for another 10 minutes.