Celeriac (Celery Root) and Lentil Veggie Burgers
 and Lentil Veggie Burgers Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 206.0
- Total Fat: 5.6 g
- Cholesterol: 37.0 mg
- Sodium: 180.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.3 g
- Protein: 9.4 g
View full nutritional breakdown of Celeriac (Celery Root) and Lentil Veggie Burgers calories by ingredient
Introduction
A delicious, and easy, veggie burger that is low in fat and high in protein. I do not take credit for the idea or most of the recipe - I found it here, http://myitaliansmorgasbord.wordpress.com/2012/03/17/red-lentils-and-celery-root
-vegetarian-burger/ and had to share (with some modifications!) A delicious, and easy, veggie burger that is low in fat and high in protein. I do not take credit for the idea or most of the recipe - I found it here, http://myitaliansmorgasbord.wordpress.com/
2012/03/17/red-lentils-and-celery-root
-vegetarian-burger/ and had to share (with some modifications!)
Number of Servings: 10
Ingredients
-
1 celery root (mine was 325 grams before peeling, and I think I will buy a bigger one next time)
1 cup red lentils, rinsed well
1 large onion, sliced or chopped
1/2 teaspoon dried thyme
1/2 cup red wine
3 tablespoons chopped fresh parsley
2 cups fresh bread crumbs
2 eggs, beaten
olive oil
salt and pepper
Tips
When forming the patties, set them on a flat surface in a ball, and press down with a spatula. Use your fingers to push the sides in while still applying pressure the spatula - it will help create an even patty.
Directions
1. Preheat the oven to 380 F. Saute the onion with olive oil (I used 1 tsp) and the thyme. After about 10 minutes, add ½ cup of red wine and let the wine and onions cook together until the wine has evaporated.
2. Peel and chop the celeriac into bite-sized cubes, put in a pan, cover with water, and boil until tender, 10-15 minutes.
3. After rinsing the lentils, boil them in about 2.5 cups of water until soft. When done, set in a strainer for 5 minutes to help get rid of the excess liquid.
4. Combine the lentils, celeriac and onions in a large bowl. Mash, but leave some chunks of celeriac Add the parsley, bread crumbs, and eggs (already beaten). Season with salt and pepper. Shape the mixture into burgers and pan- fry them for a minute until golden on both sides. (I used about 1 tsp of olive oil per every two patties). Put the burgers onto a baking sheet lined with parchment paper and cook in the oven for about 15 minutes. About halfway through, rotate the pan and lower the temperature to about 300 F.
Serving Size: Makes 10 average sized "burgers"
Number of Servings: 10
Recipe submitted by SparkPeople user YISMET.
2. Peel and chop the celeriac into bite-sized cubes, put in a pan, cover with water, and boil until tender, 10-15 minutes.
3. After rinsing the lentils, boil them in about 2.5 cups of water until soft. When done, set in a strainer for 5 minutes to help get rid of the excess liquid.
4. Combine the lentils, celeriac and onions in a large bowl. Mash, but leave some chunks of celeriac Add the parsley, bread crumbs, and eggs (already beaten). Season with salt and pepper. Shape the mixture into burgers and pan- fry them for a minute until golden on both sides. (I used about 1 tsp of olive oil per every two patties). Put the burgers onto a baking sheet lined with parchment paper and cook in the oven for about 15 minutes. About halfway through, rotate the pan and lower the temperature to about 300 F.
Serving Size: Makes 10 average sized "burgers"
Number of Servings: 10
Recipe submitted by SparkPeople user YISMET.