Burger végétarien à la betterave

Ingredients

450 g French lentils (half a bag of lentils)

250 ml grated beet

250 ml grated sweet potato

250 mL grated medium-strength cheddar cheese

1 chopped onion

2 cloves of garlic

1/2 bunch of chopped parsley

175 ml Japanese breadcrumbs (Panko)

2 eggs

10 ml fennel seeds

10 ml of mustard seeds

1 bag of beet puree

30 ml of olive oil

Preparation

Preheat oven to 350°F.

Thaw a bag of beet puree.

Rinse lenses well under running water.

Cook lentils until tender and then arrange on a plate. Refrigerate.

Chop or mince the onion and garlic.

Sauté spices in olive oil over medium heat for 2 to 3 minutes.

Then add onion and garlic and sweat over low heat until translucent. Refrigerate.

Grate the beets, sweet potatoes and cheese.

Mélanger tous les ingrédients ensemble et bien assaisonner.

Divide into portions to form patties.

Sear the meatballs in a large pan with olive oil.

Place the dumplings on the baking sheet and bake for 15 minutes.

OUR RECIPES