Lentil Burger With Garlic Mayo Sweet Potato Fries Food

LENTIL BURGER WITH GARLIC MAYO & SWEET POTATO FRIES

Steps:

• Preheat oven to 400 degrees. Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add carrot and onion to skillet and sauté until tender, about 8 minutes.
• Toss potatoes with 2 tablespoons oil, 1 teaspoon paprika and garlic powder. Divide among two foil-lined baking sheets (leaving space between potatoes) and bake until browned and crispy, 25-30 minutes, flipping once halfway through. Season with salt and pepper, if desired.
• Stir together mayonnaise, garlic, 3 tablespoons oil and lemon juice. Season with salt and pepper, if desired. Set aside.
• Add oats to a blender (or food processor) and pulse until finely chopped, then pour into a large bowl. Next, add carrot, onion and lentils to blender and pulse until mixture forms a coarse paste. Add lentil mixture to bowl with oats along with soy sauce, parsley and remaining paprika. Mix until combined and season with salt and pepper, if desired. Form the mixture into 6 patties.
• Heat remaining oil in a large nonstick skillet over medium heat. Cook patties until browned and crispy, 3-4 minutes per side.
• Divide patties among buns and top each with salad greens, red onion and prepared garlic mayo. Serve with sweet potato fries and remaining garlic mayo for dipping.

SWEET POTATO FRIES WITH BASIL SALT AND GARLIC MAYONNAISE

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
• Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
• When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER

Steps:

• Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
• Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
• Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

LENTIL BURGERS WITH PARSLEY MAYO

Steps:

• Preheat oven to 200.C.
• Line a baking tray with baking paper.
• Toss sweet potato with oil on tray, roast for 25-30 mins or until tender.
• Meanwhile place lentils, egg, crumbs, chilli, pepper strips, sesame seeds and the onion in a bowl, mix well. Shape into 4 thick patties.
• Heat remaining oil in a large non-stick frying pan over moderately low heat. Cook patties for 4 mins each side or until golden.
• Whisk together yoghurt, mayo, parsley & remaining onion. Spread toasted rolls with yoghurt mixture. Sandwich with leaves, patties, sweet potato & cucumber.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.