So, we had Mercimek Koftesi leftovers (about half of what I made yesterday) and thought to give them a twist. I added 1/2 cup chickpea flour, formed into patties and then I baked them in preheated oven at 200C/400F for about 20 minutes.
red lentil burgers
I served the red lentil burgers with Greek style potato salad.This was a great meal and I am very happy when I can use leftovers to create something a bit different from the original thing. The potato salad was also a big hit (recipe below).
red lentil burgers and Greek style potato salad
Ingredients
6 medium potatoes cut into quarters
2 spring onions, sliced
1/3 cup fresh parsley chopped
1/4 cup capers
1/4 cup olives
2/3 cup soy yogurt
salt and pepper to taste
red lentil burgers and Greek style potato salad
Boil the potatoes. Place them in a big mix bowl and let them cool. Add all the other ingredients and mix so the potatoes are fully coated. Serve and Enjoy!
I am not sure if burgers with roasted potatoes are served anywhere else except Greece, as I’ve never seen this in a menu outside of Greece. I am considering this to be a traditional Greek recipe, as it’s something you can order at every single restaurant and you can more or less find it in any Greek recipes cookbook. I wanted to keep this for the VeganMofo, that this year will take place in October for 5th time, as my theme will be traditional Greek recipes veganized. But as many people requested the recipe on my facebook page I decided to share it now. I find it scary how close to the real thing these burgers look like but I absolutely love them. These were that good that did not manage to take a proper photo with food served in a plate because we ate them immediately. I promise I will update with a new photo soon.
burgers and roasted potatoes right out of the oven
for the burgers
3 cups cooked adzuki beans, drained (if you cannot find adzuki beans, red kidney beans will work good as well)
1 medium red onion, cubed as small as possible
3 garlic cloves, minced
1/3 cup ground flax seeds
1/2 cup breadcrumbs
1 cup flour (I used chickpea flour)
1 tsp sea salt
1 tsp black pepper
pinch of chilli pepper
1 Tbsp mixed dry herbs
for the potatoes
3-4 medium potatoes, cut in wedges or cubed
1 tsp turmeric
1 tsp oregano
1 tsp sea salt
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp yellow mustard
1/3 cup water
1/4 cup fresh squeezed lemon juice
Use a fork to mash the beans.Add all ingredients in a big mixing bowl and mix until well incorporated. Form patties and let aside.
To make the potatoes mix all ingredients (except the potatoes) in the food processor. Place the potatoes in a baking pan and cover with the dressing. Use your hands to evenly coat the potatoes with the dressing.
In a cast iron skillet, heat 2 Tbsp of olive oil and cook the burgers for 1 minute on each side. Place the burgers in the baking pan along with the potatoes. Cook in preheated oven at 200C/390F for about 30 minutes, until potatoes are cooked through. Add more water if needed. Enjoy!
I am a big fan of veggie-burgers. And I am not talking about the veggie-burgers that you just put in a bun, top them with one million things and you don’t really care about their taste, just because everything can taste good when it’s topped with onion/veggies/ketchup/other sauces etc. Maybe it’s because I don’t like ketchup. I prefer my veggie-burgers straight, served with rice or potatoes and some salad on the side. These burgers are extremely taste (even peanut ate two of them), plus easy and quick to make. I served mine with fluffy quinoa, grilled portobello mushrooms and topped them with a bit of cashews sauce. Tummy (and peanut) is happy.
Ingredients
2 cups cooked black beans
1 cup cooked chickpeas
1 medium onion chopped
parsley
1 1/2 ts of garam masala
1 ts fine sea salt
2 TS of olive oil
1 – 1 1/2 cups of chickpea flour
black bean-chickpea burgers, portobellos and quinoa topped with cashews sauce
Blend all ingredients together except the chickpea flour in a food processor until no whole beans are left. Be careful not to over-mash them. Pour mixture into a bowl, add 1 cup of chickpea flour and mix with your hands. If the mixture is too wet add additional 1/2 cup of chickpea flour. Form patties in burger shape. Place burgers in a pan, drizzle some olive oil on top and bake in preheated oven at 180C/350F for 15 minutes. After 15 minutes flip the burgers and continue baking for 10 more minutes.
For the cashews cream soak 100 grms of raw cashews in salted water for at least 2 hours. Reserve one cup of the soaking water. Place the cashews and the reserved water in a food processor, add 1 ts of turmeric. 1/2 ts of chili powder and 1/2 ts of salt and blend until creamy. Refrigerate until ready to use.
