I have never gone anywhere and ordered a veggie burger but I thought that making one would be a perfect Meatless Monday recipe since everyone loves a burger right? This recipe is packs a tone of flavour into this vegetarian meal. I used lentils for couple reasons, I had some leftover from my spicy sausage and lentil stew but more importantly lentils are a great source of protein, which I am sure vegetarians will appreciate. “With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut.” I snacked on these veggie burgers but you can have two for a guilt-free dinner.
Veggie Burger
While the shallots are cooking put chickpeas, sweet potato and egg in a food processor to blend for about a minute.
Chickpeas, Sweet Potato & 1 egg
Blend mixture in Food Processor
Form veggie patties
Cooked veggie patties
Spread chilli jam on pita bread
Then veggie pattie and saffron yoghurt
Veggie Burger
Veggie burgers
Live, Love, Eat!
April x
- 250 g canned chickpeas (approx. 3/4 can), rinsed and drained
- 1 cup boiled sweet potato
- 200 g lentils rinsed and drained
- 1 tablespoon EVOO
- 1 shallot, sliced
- 3 garlic cloves, diced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 egg
- 1/8 cup flour for dusting
- ½ tablespoon red pepper flakes
- ½ cup feta cheese, roughly chopped
- 1/8 cup saffron yoghurt
- 1/8 cup chilli jam
- 1 small avocado, sliced
- 1 handful of cilantro, chopped
- 1/2 lime, juice
- 4 mini pita breads
- salt and pepper
- Cook the shallots and garlic in oil for about 3 minutes over medium heat until they are translucent and then season with spices.
- Meanwhile put chickpeas, sweet potato and egg in a food processor to blend for about a minute.
- In a bowl mixture sweet potato – chickpeas mixture with shallots, garlic, all powdered seasonings, lentils and salt and pepper.
- Heat olive oil in a pan with red pepper flakes over low heat.
- Dust hands with flour before forming four veggie patties from the mixture in your bowl.
- Increase heat to medium and cook the veggie patties for 4 minutes on each side.
- While the veggie patties are cooking toast your pita breads in the toaster then slice them open, creating a pocket for the veggie pattie, i.e. do not slice them all the way to open flat.
- Mix cilantro and lime with the saffron yoghurt and set aside
- Spread some chilli jam, place the veggie pattie inside, top with saffron yoghurt, avocado and feta cheese.
I want to make this!! I’m goin to! This looks yummy!
Let me know how it turns out and share your pictures on facebook.com/theyummytruth! Thanks for stopping by 🙂
It must be very good for your health and weight i am going to trying
Let me know how you like it.