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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Mi
until Soft and Lightly Browned, Stirring from Time To Time. 2. add the
Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or
Puree in a Processor until the Mixture Holds Together. Season With Pepper.
With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palet
Knife. Coat the Burgers With Flour. 4. Saute the Burgers in a Little Oil
until Crisp and Browned, Turning Them Over Carefully To Cook the Second Sid
5. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~--
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