Individual Vegetable Burgers |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe is quick, great for lunch, high in iron & fibre & suitable for diabetics. I haven't tried this recipe out, so I'll leave it as is and won't muck around with it just yet, but it suggests to cook them in the oven for 5 mins after 5 mins cooking in a frying pan, I think this may be because the burgers may burn if left any longer than that. Ingredients:
1 small carrot, grated |
1 small zucchini, grated |
1 (400 g) can lentils, drained and rinsed |
1 (125 g) can corn kernels, drained and rinsed |
1 cup breadcrumbs |
1 tablespoon mayonnaise |
1 tablespoon chopped chives |
1 egg |
2 tablespoons oil |
6 bread roll |
6 lettuce leaves |
6 slices tomatoes |
6 slices cheese |
2 tablespoons tomato chutney |
salt, to taste |
pepper, to taste |
Directions:
1. Combine carrot, zucchini, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl
2. Shape mixture into 1/3 cup patties, then refrigerate for 30 minutes.
3. Pre-heat a non-stick frying pan over medium heat, add oil and cook burgers in batches for 5 minutes on each side or until cooked through.
4. Place in oven for 5 minutes to cook through.
5. Serve on rolls with tomato, lettuce, cheese and tomato chutney (or other condiments of your choice).
|
|