Lentil And Nut Burgers
|Onions||2 Medium, skinned and finely chopped|
|Mushrooms||4 Ounce, finely chopped (100 Gram)|
|Butter||2 Ounce (50 Gram)|
|Lentils||6 Ounce (150 Gram)|
|Vegetable stock||1 Pint (600 Milliliter)|
|Eggs||2 , separated|
|Mixed nuts||3 Ounce, finely chopped (75 Gram, Walnuts, Hazel, Almonds)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Fry the onions and mushrooms in the melted butter in the uncovered cooker for 2-3 minutes until just brown.
Stir in the lentils so that they are well coated with fat.
Add the stock, bouquet garni and seasoning.
Stir well, then put on the lid and bringto high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Take out the bouquet garni.
Continue to cook the mixture over gentle heat in the uncovered cooker, stirring well until the mixture has dried out and is fairly firm.
Stir in the egg yolks and nuts and adjust the seasoning.
Turn the mixture on to a floured board and shape into six to eight flat cakes.
Dip each cake into the lightly whisked egg whites, then into the crumbs to make a coating.
Heat the oil in a frying pan until just hot and fry the burgers until brown on both sides.
Serve with tomato sauce.