Lentil and Vegetable Burger

Ingredients:

(Serves.3)

• One standard cup of Basmati Rice
• Two standard cups of water

First step:

 

Add a cup of rice to two cups of water into a pot and boil using the absorption method. When the rice starts to boil, add half only of the salt-reduced vegetable Massel stock cube.  Stir the rice until it is too hard to stir; it indicates that most of the water has evaporated. Take off heat and place aside to cool and evaporate further.

Steam the frozen vegetables by placing in a colander above a pot of boiling water. Leave in until the desired tenderness is reached. Add another four peeled medium potatoes to a pot of water and boil until tender.

Remove the potatoes from the water and leave the potato water for mashing the remainder of the potatoes. Do not pour all the potato water into potatoes to be mashed; add the water gradually into the potatoes so potatoes will form peaks and not be a runny consistency.

If there is any potato water left, do not throw out. Use it as a base for another soup or drink it.

These potatoes will act as bonding for all the other ingredients.

Second step:

 

• One tin of Lentils
• Three medium red-skinned potatoes
• Two standard cups of frozen mixed vegetables
• One standard cup of frozen peas
• Add a tablespoon of diced fresh tomato without the juice

Before you add the ingredients as mentioned above prepare as follows;

Peel the skins from the red-skinned potatoes and grate on the large elongated holes of the grater and place into a separate mixing bowl.

Empty the lentils into a colander and rinse until the water becomes clear and add to the mixing bowl. A tablespoon of fresh diced tomato added to the mixing bowl without the juice.

Take the steaming vegetables off the flame and set aside to cool off.

Third step:

 

Add the cooled steamed vegetables to a blender and blend to a paste, remove from the blender and spoon out into the mixing bowl.

Add the other half of the Massel Vegetable finely sliced stock cube into the hot mashed potato and mix. When both the rice and the mashed potato are cooled, add to the mixing bowl.

Once everything is mixed thoroughly, use a tablespoon to lift out the mixture, roll out into a ball and cover in a sprinkling of breadcrumbs.  Place the burgers into a frypan using two tablespoons of Extra Virgin Olive Oil. Before turning the burgers over gently press down to flatten to a quarter of an inch in thickness.

Raw Salad which compliments the Lentil and Vegetable Burger

Raw Salad:

• Half a packet of mixed leaves
• Two thick slices of each of the red and yellow capsicums finely dice
• Two carrots grated on the large oblong holes on the grater
• Six cherry tomatoes halved
• Five-button mushrooms sliced thinly
• Six slices of cucumbers
• Six slices of zucchinis

Dressing;

 

• Two tablespoons of extra virgin olive
• One tablespoon of lemon juice
• A sprinkle of pepper
• One teaspoon of DiJorn Mustard
• One teaspoon of fresh coriander or dried
• One teaspoon of Braggs Certified Organic Apple Cider Vinegar

Mix the dressing thoroughly and pour over the salad around the parameter of the bowl and finishing by pouring the rest of the dressing in the middle. Toss the salad using tongs to ensure proper coverage.

 

 

Julie Eden

Natures Trinity

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