Malzemeler
For the Vegetarian Burger
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1/2 cup green lentils
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1 onion
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1 carrot
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1/2 bunch parsley
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1/2 bunch dill
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1/2 bunch mint
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1 clove garlic
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1 egg
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3 tablespoons whole wheat flour
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Cumin, red pepper flakes, black pepper, and salt
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2 tablespoons Livvy Olive Oil
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3 spring onions
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1 small head of iceberg lettuce
For the Celery Chips
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1 medium celery root (approx. 200g)
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2 tablespoons Livvy Olive Oil
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Oregano, cumin, red pepper flakes, and salt
Tarifler
Vegetarian Burger
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Boil the green lentils.
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While the lentils are cooking, grate the onion and carrot.
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Wash the herbs and use only the leafy parts.
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Crush the garlic.
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Place the cooked lentils in a food processor, then add the egg, onion, carrot, herbs, garlic, flour, spices, and olive oil. Blend until the mixture is well combined.
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Finely chop the spring onions and add them to the mixture.
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On a baking tray lined with parchment paper, shape the mixture into 4 burger-sized patties.
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Bake in a preheated oven at 200°C (392°F) until the tops are golden brown.
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To use iceberg lettuce instead of burger buns, remove a small piece from the base, scoop out the center of the remaining lettuce, and place the veggie burger inside.
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Optionally, serve with tomato slices, celery leaves, and red onion.
Baked Celery Chips
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Cut the celery into French fry-style sticks. For a more decorative look, use a crinkle-cut tool if available.
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Toss with olive oil and spices.
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Bake at 200°C (392°F) until crispy.
