| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
|
(large) onions; finely chopped |
| 2 |
|
Carrots; finely chopped |
| 1 |
|
Celery stalk; finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
|
(large) clove; crushed |
| 1 |
c |
Dried green or brown lentils; cooked & well drained |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 6 |
ts |
Chopped parsley |
| 1 |
tb |
Lemon juice |
|
|
Black pepper |
|
|
White flour |
INSTRUCTIONS
1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10
Min. until Soft and Lightly Browned, Stirring from Time To Time.
2. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash
By Hand or Puree in a Processor until the Mixture Holds Together. Season
With Pepper.
3. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a
Palette Knife. Coat the Burgers With Flour.
4. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them
Over Carefully To Cook the Second Side.
5. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.
GARHOW@HPUBMAA.ESR.HP.COM
(GARRY HOWARD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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