Ingredients:
1 cup cooked short-grain rice
1 1/2 cups cooked brown lentils, thoroughly drained
1/2 cup carrots, grated
1 1/2 cups breadcrumbs
1/2 cup peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 cup chopped fresh parsley
1 1/2 teaspoons yellow asafetida powder
1 teaspoon sweet paprika
oil, for shallow frying
Directions:
Preheat oven to 200 C.
Combine all ingredients in a large bowl and knead well.
Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
(Burgers can now be refrigerated or frozen until needed).
Pan-fry in oil until hot.
Servings: 12-16
Time preparation: 10 min.
Time total: 40 min.