Vegan Burger with lentils
Ingredients250 g of Mountain lentils
Fioretto corn semolina
1 large potato
1 bay leaf
extra virgin olive oil
1 teaspoon di turmeric
PreparationRinse the lentils under running water. Put them in a pot with water, a pinch of salt and a bay leaf to make them more digestible. Bring to the boil and cook over a low heat for 20 minutes. Wash the potato, place it in a cold pot of water with the lid on. When the water begins to boil, remove the lid and cook the potato, checking the cooking with a fork. Drain the potato, let it cool and peel it. Blend the lentils, potato, parsley and sage, pour the mixture into a bowl, then add the curry, the extra virgin olive oil and a pinch of salt. Add the corn semolina so the mixture thickens, knead it with your hands and divide it into 6 portions. In a baking tin lined with baking paper make 6 burgers with the help of a pastry cutter. Cook in the oven at 180 ° C for approximately 10 minutes, then turn the burgers and cook for another 10 minutes.
You can serve them as they are, or in the classic soft sandwich, stuffed with lettuce, tomatoes, onions and sauces to taste.