Vegetable Burgers with Indian Seasonings

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

Preparation

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.