Vegetable Burgers with Indian Seasonings

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 18%
  • Fat: 5.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 10.9g
  • Carbohydrate: 41.5g
  • Fiber: 4.2g
  • Cholesterol: 1mg
  • Iron: 5.7mg
  • Sodium: 518mg
  • Calcium: 94mg


  • 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


  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.
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