Makes?20 burger patties?
2 cups red lentils2 large onions, finely diced1 large carrot, diced1 large red capsicum, diced1 small (500 g) butternut pumpkin, diced into large chunks3 cups vegetable stock2 tsp kasmiri korma spice mix 1 tsp olive oilSalt and pepper, to tasteAdd olive oil to a non-stick fry pan. Cook onion until lightly coloured.Add carrot, capsicum and pumpkin, and cover. Cook for 15 minutes, stirring occasionally until golden brown.Add spice mix and salt and pepper to taste. Cook for a further 2 minutes.Add lentils and 1 cup of stock. Stir well to ensure the mixture doesn't stick. Lower heat and simmer, gradually adding another cup of stock. Simmer for 15 minutes?or until lentils and pumpkin are soft. Add extra stock if required. The mixture needs to be moist but not too runny.Roll the mixture into patty shapes. You can serve them as is or dry bake them for 10 minutes for a crispy outer.
Preparation time: 10 minutes
Cooking time:?45 minutes
Difficulty rating: Easy
Tips
These delicious healthy patties were created by Megan from Lavington, NSW.
Nutritional analysis per serve:

For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.

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