Mung Bean & Red Lentil Burger

Mung Bean & Red Lentil Burger
 
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This recipe was uploaded
by Negramurguera

 
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Ingredients

Ingredients
Method
 
  • - 100g cooked mung beans
  • - 50g cooked red lentils
  • - 1 small onion
  • - small handful fresh coriander, chopped
  • - 100g breadcrumbs
  • - 1 tsp smoked paprika
  • - 1 tsp garam masala
  • - 1 tsp cumin seeds
  • - 1 dried red chilli
  • - 1 tbsp olive Oil, to cook
  • - Salt
Soak the mung beans and red lentils in water for a few hours before cooking.

Then wash the mung beans and lentils in several changes of water and place them in a large saucepan. Bring to the boil, skimming off any scum that forms. Cover and simmer for around 40 minutes, giving the pot an occasional stir.

Put the remaining ingredients in a food processor except for the chopped coriander and breadcrumbs. Mix and then add the mung beans and red lentils and process again until the mixture comes together. Scrape the mixture into a large bowl and then add the chopped coriander and half of the breadcrumbs. If your mixture is too moist to hold together, add some more breadcrumbs.

Divide the mixture into 6 equal portions and create individual patties about 1cm thick.

Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add two burgers and cook for 4 minutes per side. Repeat again for the remaining burgers, adding more olive all as required.

Mung Bean & Red Lentil Burger

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This recipe was uploaded by Negramurguera

 
 
This is a great way to eat wholesome low fat burgers, plus they are also very easy to make.
Mung beans are a low-calorie food with only 30 calories in a 1-cup serving. They also provide nearly 2 g of dietary fiber in each cup.

Method


Soak the mung beans and red lentils in water for a few hours before cooking.

Then wash the mung beans and lentils in several changes of water and place them in a large saucepan. Bring to the boil, skimming off any scum that forms. Cover and simmer for around 40 minutes, giving the pot an occasional stir.

Put the remaining ingredients in a food processor except for the chopped coriander and breadcrumbs. Mix and then add the mung beans and red lentils and process again until the mixture comes together. Scrape the mixture into a large bowl and then add the chopped coriander and half of the breadcrumbs. If your mixture is too moist to hold together, add some more breadcrumbs.

Divide the mixture into 6 equal portions and create individual patties about 1cm thick.

Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add two burgers and cook for 4 minutes per side. Repeat again for the remaining burgers, adding more olive all as required.
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