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Lentil & Chickpea Burgers
A very tasty low fat, gluten free and high protein snack or main.
1 cup red lentils
2/3 cup oat bran
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 cup rice and vermicelli rice bowl
2 tbsp tomato paste
1/4 cup olive oil
1 1/2 cups carrot, grated
1/4 cup spinach
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 medium onion
1/4 tsp paprika
2 cups chicken stock
1 cup chickpeas
Cook lentils in stock and water. Also place vermicelli in a bowl and cover with boiling water to soften.
Finely chop onion and grate carrot. When lentils are cooked and slightly mushy put them and drained chickpeas in the food processor with all spices and tomato paste and blend til a smooth consistency.
Transfer into a larger bowl and add all other ingredients including the eggs slightly beaten and the oat bran.
Heat a non stick pan on the stove and heat a little olive oil. Cook spoonfuls of the mixture to make patties. Drain on some paper towel.
Note: can be kept in the fridge for a few days or in the freezer for a few months.
in 1 serving of Lentil & Chickpea Burgers.
, 43% carbs, 19% protein.
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