Walnut Lentil Burgers With Tarragon Recipe

About this recipe

A diabetic-friendly vegetarian dinner option featuring hearty lentils, walnuts, and quinoa, flavored with tarragon and parsley. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 9 g On1Y Parsley Leaves
• 25 g Parsley
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 180 g Button Mushroom (Alimbi)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 1 kg Akar Powder Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)

Instructions

1. 1. Heat 2 tablespoons of canola oil in a skillet over medium heat.
2. 2. Add 1/4 cup chopped walnuts, 1 cup diced button mushrooms, 1/2 cup finely chopped sambar onion, 4 minced garlic cloves, 1/4 cup chopped parsley, and 1/2 teaspoon salt to the skillet. Sauté for about 5 minutes until softened and fragrant.
3. 3. Transfer the sautéed mixture to a large bowl and let it cool slightly.
4. 4. In a food processor, combine 1 1/2 cups cooked whole farm premium kabuli chana and 1 egg. Process until the mixture is well combined but still slightly textured.
5. 5. Add the chickpea mixture to the bowl with the sautéed vegetables. Stir in 1 tablespoon chopped parsley and mix thoroughly.
6. 6. Form the mixture into patties using about 1/4 cup of the mixture for each patty.
7. 7. Heat a skillet over medium-low heat and add 1 tablespoon of canola oil. Cook the patties in batches, about 3-4 minutes per side, until golden brown and firm.
8. 8. Let the patties cool slightly before serving. Serve warm as a main dish or in a burger bun with your favorite toppings.