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Vegetable Burgers with Indian Seasonings

Yield 6 servings

Ingredients

  • 1/2 cup dried lentils
  • 1/2 pound cubed peeled red potatoes
  • 3/4 teaspoon salt
  • 1/2 cup chopped carrot
  • 1/2 cup chopped cauliflower
  • 1/2 cup frozen petite green peas
  • 5 teaspoons vegetable oil, divided
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon mustard seeds
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup uncooked farina (such as Instant Cream of Wheat)
  • 1/4 cup egg substitute
  • 1/2 cup dry breadcrumbs
  • 3 (6-inch) pita bread rounds, cut in half

Nutrition Information

  • calories 255
  • caloriesfromfat 18 %
  • fat 5.1 g
  • satfat 0.9 g
  • monofat 1.5 g
  • polyfat 2.2 g
  • protein 10.9 g
  • carbohydrate 41.5 g
  • fiber 4.2 g
  • cholesterol 1 mg
  • iron 5.7 mg
  • sodium 518 mg
  • calcium 94 mg

How to Make It

  1. Combine lentils and potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain well. Combine lentil mixture and salt in a large bowl. Mash; set aside.

  2. Steam carrot, cauliflower, and peas, covered, 3 minutes or until tender. Set aside.

  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot. Add onion; sauté 2 minutes. Add cumin, ginger, mustard seeds, red pepper, and garlic; sauté 1 minute. Remove from heat, and stir in cilantro.

  4. Add onion mixture, carrot mixture, and farina to lentil mixture; stir gently. With floured hands, divide mixture into 6 equal portions, shaping into 4-inch patties. Dip each patty in egg substitute; dredge in breadcrumbs.

  5. Heat 2 teaspoons oil in skillet over medium heat until hot. Add 3 patties; cook 2 minutes on each side or until browned. Remove patties from skillet. Set aside; keep warm. Repeat procedure with 2 teaspoons oil and 3 patties. Serve in pita bread halves.