Veggie burgers are a healthy alternative to meat burgers and can be served in buns, with toppings and sauces you like. The veggie burgers from this recipe need to be fried shortly and are served immediately, or can be refrigerated and fried when needed.
4 tablespoons white or brown rice
6 tablespoons brown lentils
2 coarsely grated carrots
4 tablespoons breadcrumbs
4 tablespoons coarsely ground walnuts
1 tablespoon pumpkin seed oil
1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon sweet paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Cook rice and lentils in two pans, lightly salt the cooking water. Rice needs to be quite soft.
In the meantime prepare the other ingredients.
Wash carrots, and grate them coarsely. Grind walnuts in food processor for 10 seconds to a coarse consistency. Finely chop onions.
When cooked, drain rice and lentils and combine the two in a large mixing bowl. Add the rest of the ingredients, mix well.
Form 10-15 balls and press them to form patties.
Arrange the patties on a baking sheet and bake them for 15 minutes at 200C until golden brown.
To obtain a crispy consistency the burgers have to be shortly fried using only a few tablespoons of oil.