I may have perfected the Penny Parsnip Patty today. Me and Dorothy (the food processor–we cook up a storm!) whipped these up this afternoon. They’re my first lentil burger, and the first I’ve tried to make by machine. It went well! Give these a try:
Lentil Curry Burgers
2 c cooked lentils, well drained (regular brown or green, NOT red)
1/2 c rolled oats
1/2 c cooked brown rice (use up those leftovers!)
1 medium onion, quartered
2 cloves garlic
1 Tbls curry powder
1/2 Tbls cumin
1 Tbls fresh parsley
Salt and pepper to taste (I used some Slap Ya Mama)
1. Start by toasting the spices in a dry skillet over medium-high heat for about a minute, stirring occasionally, until they are fragrant.
2. Combine all ingredients in food processor and pulse until you have a nice thick paste. There should still be some small chunks. Be careful! A friend warned me recently that he over-processed some bean burgers and ended up with soup. Alternatively, you could mash by hand, mincing the onion and parsley beforehand.
3. Let the mixture rest for a few minutes, then shape into patties. I make mine about 1/2 c in size. Much bigger than that and they fall apart when you flip them over.
4. Let the patties rest a few minutes, then heat a non-stick skillet over medium-high and brown the patties, 3-5 minutes for each side.
Eat up! These would be good with some chutney (I’m working on something) or yogurt sauce, if you eat yogurt.