Veggie Burgers II Recipe

Name: Veggie Burgers II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup du puy lentils; 2 tablespoons olive oil; 1 small onion, finely diced; 1 garlic clove, crushed; 1 zucchini, grated; 1 carrot, grated; 1 cup mashed pumpkin; ¼ cup sweet corn relish; 1 cup stale breadcrumbs; ¼ cup sesame seeds; 2 tablespoons parsley, chopped; salt; pepper; 1 cup finely cubed breadcrumbs

Servings: persons

1 cup du puy lentils
2 tablespoons olive oil
1 small onion, finely diced
1 garlic clove, crushed
1 zucchini, grated
1 carrot, grated
1 cup mashed pumpkin
¼ cup sweet corn relish
1 cup stale breadcrumbs
¼ cup sesame seeds
2 tablespoons parsley, chopped
salt
pepper
1 cup finely cubed breadcrumbs

1
Add lentils to pan of boiling water and cook uncovered for 10 minutes or until just tender; drain.
2
Heat the oil in a pan and cook onion and garlic until softened.
3
Add zucchini and carrot and cook for 2-3 minutes.
4
Combine remaining ingredients except cubed breadcrumbs with cooked ingredients.
5
Shape into patties and toss in cubed breadcrumbs.
6
Heat oil in a frying pan and cook the lentil patties for approximately 1 to 2 minutes on both sides or until crisp and golden.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup du puy lentils, 2 tablespoons olive oil, 1 small onion, finely diced, 1 garlic clove, crushed, and more.

Yes, Veggie Burgers II falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Burgers II

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