Rice Burgers with Lentils and Baked Fries
|French lentils||1 Cup (16 tbs) (Green Lentils)|
|Medium grain rice||1 Cup (16 tbs)|
|Seaweed||1 (Kombu Seaweed)|
|Water||4 Cup (64 tbs)|
|Whole wheat bread slice||1|
|Onion||1 Cup (16 tbs), diced|
|Carrots||2 , minced or shredded|
|Stalk celery||1 Medium, minced or shredded|
|Garlic clove||1 Medium, pressed|
|Juice of lemon/Lime juice||1 Tablespoon|
|Dried parsley||6 Teaspoon|
|Sea salt||1 Teaspoon|
|Whole grain burger buns||2|
|Tomato slices||3 Medium|
|Lettuce leaves||3 Medium|
|Sweet potato||1⁄2 Medium|
|Olive oil||1 Tablespoon|
For the Burgers:
Wash the lentils and remove any debris or stones. Bring the lentils, rice, kombu and 4 cups of water to a boil. Lower heat, cover and simmer for 45-50 minutes. Let cool.
In two to three batches, place the lentils, rice, and bread in a food processor and pulse until finely chopped. Squeeze some between your fingers; it should stick together. In a large bowl, combine lentil/rice mixture with the vegetables and herbs and mix with your hands. Form into patties.
Brown the patties on both sides over medium-high heat in a lightly oiled pan. Or bake for 30-40 minutes, flipping patties half way through, in a 350 degree oven.
For the Fries:
Preheat the oven to 400 degrees.
Wash the potatoes. Cut into "French fry" shape. In a large bowl add the parsley, salt, paprika and oil to the potatoes and mix with your hands. Arrange on baking sheet (you may need two) so they are not touching. Bake for 30 minutes turning half way through.