Vegetarian Bollywood Lentil Burgers And Nuggets Food

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

LENTIL VEGGIE NUGGETS

Steps:

• Soak the lentils in cold water for 3-4 hours or overnight.
• Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
• Blitz the bread in a food processor until it reaches a breadcrumb consistency. Tip the breadcrumbs into a bowl and put to one side.
• Drain the lentils well and add them to the food processor with the grated carrot and courgette. Blitz until all the lentils have broken down and the ingredients are well combined.
• Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand.
• Form the mixture into approximately 15 golf ball sized balls. Place on the baking tray and flatten with a spoon.
• Bake in the oven for 20-25 minutes, turning after 15 minutes.
• Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up).
• Serve straight away or keep in an airtight container in the fridge for 48 hours.
• The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag. Bake from frozen adding an extra 5 minutes to the cooking time.

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

BAKED LENTIL VEGGIE NUGGETS

Steps:

• Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
• Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
• Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
• Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
• Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.

INSTANT POT LENTIL-VEGGIE BURGERS WITH SLAW

Steps:

• Add 1 3/4 cups water to a 6- or 8-quart Instant Pot®, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
• Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
• Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
• Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
• Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
• Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.

VEGGIE AND LENTIL BURGERS

Steps:

• In the bowl of a food processor, combine the lentils, bread crumbs, eggs, cheese, and seasonings. Pulse a few times to combine.
• Add the oil, and then add one tomato (or about a 1/3 cup of diced tomatoes) and process for 30 seconds. The goal is to have a mixture that comes together to a thick paste. Add more tomato and process until everything is blended well and you have achieved a thick paste/dough that can be formed easily into patties and sticks together. The tomato is your liquid, so add just enough to achieve the paste, without adding too much, or else the mixture will be too thin to form into patties.
• Form the lentil mixture into 6 patties and cook them in the olive oil in a hot pan that has been heated to medium heat.
• Cook for 4 to 5 minutes on each side, until the side begins to brown and the middle is hot all the way through.
• Serve the hot patties as you would a traditional hamburger, with all your favorite toppings on a bun. And don't forget the pickles!

VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS

Steps:

• Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
• Remove puree and add whole lentils.
• Add flour, Adjust consistency with more flour if too wet.
• Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem.
• Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
• Cook until done.
• Cool.
• Eat or Freeze.
• To Serve:.
• Microwave or let stand until defrosted if you froze them.
• Grill or microwave until hot through.
• Top with cheese if desired.
• Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.