DIRECTIONS

1. First prepare the cream of peas:
- Blanch the peas in salted water for about 10 minutes or until they are tender. Drain well and let them sit for a few minutes so that they lose all the excess water.
- Put the peas and Rice Spread in a cylindrical container, add a small amount of salt and pepper, then blend until creamy. Cover with plastic wrap and let it rest in the refrigerator.

2. Prepare the mini burgers:
- Wash and peel the carrot, celery and onion, dry them and chop them finely. Then place them in a pan with four tablespoons of olive oil and let them sweat over a medium heat. Add the pre-cooked lentils and salt and cook for 20 minutes, until the lentils are very tender. Add water if necessary.
- Pour the lentils into a bowl with the breadcrumbs and mix well, first with a spoon and then with your hands to create a firm dough.
- Make burgers using a cutter with the appropriate diameter, pressing the mixture down well with the back of a teaspoon.
- Place the burgers in a lightly oiled skillet and cook them for about two minutes per side, turning them with a spatula, taking care not to break them.
- Cut the burger buns in half and toast them on a griddle.
- Spread the cream of peas on one side of the bun, then add the lentil burgers, a slice of tomato and a leaf of lettuce, finishing with more cream of peas on the other bun.
- Serve immediately. Add fried chips for an extra touch.

MINI VEGGIE BURGERS

Meal
portata
Secondi
Difficulty
difficolta
Facile
Type of diet

no-lattosio
Vegetarian
Egg free
Made with

Rice Spread

INGREDIENTS FOR 4 PEOPLE

250 g pre-cooked lentils
100 g peas
100 g OraSì Rice Spread
150 g breadcrumbs
8 mini burger buns
3 round tomatoes
Half a carrot
Half a stalk of celery
pepper, oil, lettuce and salt to taste

DIRECTIONS

1. First prepare the cream of peas:
- Blanch the peas in salted water for about 10 minutes or until they are tender. Drain well and let them sit for a few minutes so that they lose all the excess water.
- Put the peas and Rice Spread in a cylindrical container, add a small amount of salt and pepper, then blend until creamy. Cover with plastic wrap and let it rest in the refrigerator.

2. Prepare the mini burgers:
- Wash and peel the carrot, celery and onion, dry them and chop them finely. Then place them in a pan with four tablespoons of olive oil and let them sweat over a medium heat. Add the pre-cooked lentils and salt and cook for 20 minutes, until the lentils are very tender. Add water if necessary.
- Pour the lentils into a bowl with the breadcrumbs and mix well, first with a spoon and then with your hands to create a firm dough.
- Make burgers using a cutter with the appropriate diameter, pressing the mixture down well with the back of a teaspoon.
- Place the burgers in a lightly oiled skillet and cook them for about two minutes per side, turning them with a spatula, taking care not to break them.
- Cut the burger buns in half and toast them on a griddle.
- Spread the cream of peas on one side of the bun, then add the lentil burgers, a slice of tomato and a leaf of lettuce, finishing with more cream of peas on the other bun.
- Serve immediately. Add fried chips for an extra touch.
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