LENTIL AND SUNFLOWER SEED BURGERS
Time does not include a few hours refrigeration time. This was one of the best vegetarian burgers I have made. The entire family loved it even the meat-eaters! I used oats for the breadcrumbs as well for the gluten intolerant amongst us. Served on wholegrain rolls with spinach, tomatoes, pickled cucumbers and bbq sauce...very very good. From Low-GI Vegetarian Cooking.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lentils in food processor and pulse until they resemble bread crumbs.
- Heat 1/2 tsb oil and saute onions until soft. Add garlic and cook stirring for 1 minute. Add carrot and cook for a further 2 minutes.
- Place lentils and onion mixture in a large bowl and add remaining ingredients.
- Mix with hands to combine and shape into patties.
- Refrigerate for a few hours to firm.
- Heat remaining oil in pan and brown on both sides.
- Serve.
Nutrition Facts : Calories 507.7, Fat 11.1, SaturatedFat 1.4, Sodium 269.3, Carbohydrate 72.8, Fiber 33.5, Sugar 4, Protein 31
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