Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Green Lentil Chilli Burgers with Creamy Dill Sauce
Patties - Legume - 
- 
INGREDIENTS
- 1 onion, chopped
- 1 t olive oil
- 1 garlic clove, crushed
- 1 green chilli, deseeded and chopped or chilli powder to taste
- 1 T ground coriander
- Oil for shallow frying
- 425 g / 15 oz can green lentils or 100 g / 3.5 oz / 1/2 cup dried green lentils cooked as per package instructions
- 6-8 sprigs fresh coriander (cilantro)
- 50 g / 2 oz / 1 cup soft fresh breadcrumbs
- Salt and freshly ground black pepper
For the coating:
- 3 T arrowroot
- About 4 T dried breadcrumbs
For the sauce:
- 2 t Dijon mustard
- 250 ml / 8.5 fl oz / 1 cup soya cream
- 1 T red wine vinegar
- 2 T chopped fresh dill
- Salt and freshly ground pepper
METHOD
Add the garlic chilli and ground coriander cover and fry for a further 2-3 minutes then remove from the heat.
Put the lentils into a food processor with the onion and spice mixture and the fresh coriander (cilantro). Process until it forms a thick puree. Alternatively, mash the lentils an onion mixture thoroughly with a potato masher until it holds together, chopping the coriander and adding it at the end.
Put the puree into a bowl and stir in enough of the soft breadcrumbs to make the mixture hold together but not so much that it becomes stiff. Leave on one side for 5-10 minutes for the breadcrumbs to swell, then add a few more if necessary. Season with salt and pepper.
NOTES
Shallow fry them until they are crisp, brown and heated right through to the centre. Drain well on kitchen paper.
For the sauce, put the mustard in a bowl, then gradually add the soya cream, stirring all the time.
Add the vinegar and stir gently in one direction until the mixture has thickened.
Add the dill, season with a little salt.
Serve the burgers with the sauce on the side.
posted by Mr Falafel
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