Ingredients
-
1
-
1 1/2
-
1/2
-
1 1/2
-
1/2
-
2
-
1
-
2
-
2
-
1/2
-
1 1/2
-
1
-
-
-
Directions
Nut Burgers, A wholesome combination of rice and lentils with veges, spices and herbs This is from ‘Great Vegetarian Dishes’ by Kurma Dasa use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too) A good recipe for OAMC The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils , We liked these, but didn’t love them It was really hard to get them to stick together before baking, and then afterward, in a bun, they fell apart when bitten into The peanut butter flavor in really strong as well Serves 6 (patty size would be half the size of a normal burger if you made 12 of them)
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Steps
|
1
Done
|
Preheat Oven to 200c. |
|
2
Done
|
Combine All Ingredients in a Large Bowl and Knead Well. |
|
3
Done
|
Pinch Off 16 Portions of Mixture, Roll Them Into Smooth Balls, and With Wet Hands Press Out the Balls Into Patties. |
|
4
Done
|
Arrange Patties on a Lightly Oiled Baking Tray and Place Into Oven Until They Dry Out a Little and Darken Slightly (around 20 Minutes For My Oven). |
|
5
Done
|
(burgers Can Now Be Refrigerated or Frozen Until Needed). |
|
6
Done
|
Pan-Fry in Oil Until Hot. |
