RED LENTIL AND CARROT BURGER WITH CURRY SPICE
The Red Lentil and Carrot Burger With Curry Spice is a warming and wholesome vegan option rich in fibre, plant protein and natural flavour. This carrot burger is made from soft, cooked red lentils and freshly grated carrot, which are seasoned with aromatic curry powder and bound with oat flour for a satisfying texture that holds well during cooking. The blend of spices and vegetables creates a mildly spiced burger that’s easy to pan-fry and full of comforting depth. This burger is naturally gluten-free and dairy-free, which is perfect for casual meals, lunch preparation or outdoor gatherings. The Red Lentil And Carrot Burger With Curry Spice pairs beautifully with tangy chutney, creamy yoghurt sauces or fresh greens in a wrap or bun. This patty is light yet filling, which makes it easy to enjoy legumes and vegetables together in a fun and nourishing way.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Summer, Family Reunion, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, High Fibre, Quick & Easy, Dairy-Free, Low Fat
DISH TYPE
Sandwich
INGREDIENTS
There are the following ingredients for Red Lentil And Carrot Burger With Curry Spice:
- 50 grams | 1.76 ounces | ¼ cup cooked red lentils
- 30 grams | 1.06 ounces | ¼ cup grated carrot
- 8 grams | 0.28 ounces | 1 tablespoon oat flour
- 1 gram | 0.04 ounces | ½ teaspoon curry powder
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 152 kilocalories
- Fat: 2.0 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 28.3 grams
- Sugar: 3.2 grams
- Fibre: 6.0 grams
- Sodium: 2348 milligrams
- Protein: 7.0 grams
- Calcium: 40 milligrams
- Potassium: 322 milligrams
- Iron: 2.7 milligrams
PREPARATION
These steps are followed for the preparation of Red Lentil And Carrot Burger With Curry Spice:
- Mash The Lentils: Add cooked red lentils to a bowl and mash gently with a fork, leaving a little texture.
- Add Carrots And Seasoning: Mix grated carrots, curry powder, salt and oat flour. Combine thoroughly.
- Let It Rest: Allow the mixture to rest for 3 to 5 minutes so the oat flour absorbs moisture and binds the patty.
- Shape The Patty: With clean hands, form the mixture into a single compact patty. Add more oat flour if it’s too soft.
- Heat The Oil: Heat olive oil in a non-stick pan over medium heat.
- Cook The Burger: Pan-fry the patty for 3 to 4 minutes on each side until golden and crisp.
- Serve Warm: Serve on a bun, with salad or in a wrap with yoghurt or chutney.
PREPARATION TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Red Lentil And Carrot Burger With Curry Spice:
- Use Soft And Cooked Lentils: Make sure lentils are fully cooked and well-drained for proper binding.
- Squeeze Carrots Gently: If the carrots are very moist, squeeze lightly to avoid excess water in the mix.
- Adjust Seasoning To Taste: Curry powder can vary in intensity, so start with ½ teaspoon and adjust if needed.
- Add Flour Gradually: Oat flour thickens over time, so allow it to rest before deciding to add more.
- Flip With Care: Use a wide spatula and gentle pressure to flip the patty without breaking it.
VARIATIONS
- Spicy Kick: Add a pinch of cayenne pepper or chopped chilli for extra heat.
- Add Greens: Stir in chopped spinach or coriander for colour and nutrients.
- Tangy Twist: Add ¼ teaspoon lemon juice or zest to brighten the flavour.
- Boost Protein: Mix in 1 teaspoon hemp seeds or flaxseed meal.
- Cheesy Style: Stir in a tablespoon of nutritional yeast for a rich and savoury boost.
- Baking Option: Bake at 180° Celsius for 20 minutes and flip halfway through.
PREPPING AND STORAGE
- Make Ahead: Prepare the mix and refrigerate for up to 24 hours before cooking.
- Refrigerate Cooked Patties: Store Red Lentil And Carrot Burger With Curry Spice in an airtight container in the refrigerator for up to 3 days.
- Freeze Uncooked Patties: Freeze between sheets of parchment in a sealed container for up to 1 month.
- Thaw Before Cooking: Defrost overnight in the refrigerator and cook as usual.
- Reheat Gently: Use a pan or low oven heat to rewarm without softening the crisp crust.
