Veal Burger with Lentil Wedges

4
0 - 30 minutes
veal burgers
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493
pot-roasting
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48
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17
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37
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Preparation

Remove the veal burgers from the refrigerator and bring to room temperature. Boil the lentils in salted water, drain and leave to cool. Purée half the lentils. Peel and finely dice the shallot. Wash and dry the lemon, grate half the rind and add to the lentils. Halve and juice the lemon. Set the juice to one side.

Mix together all the lentils with the diced shallot, cornflour, paprika powder, cayenne pepper and some salt. Knead in the chickpea flour to form a dough. Heat the oil in a covered pan and use two spoons to shape the lentil dough into thin patties, add to the pan, press down and cook until golden brown on both sides.

Cook both sides of the veal burgers in oil for around 3 minutes and season to taste. Wash and dry the rocket and remove the stem ends. Arrange the veal burger on the plate, divide the lentil patty in the middle, cut into small wedges and place next to the veal burger. Garnish with rocket.

Serve with a sauce of your choice.

Ingredients:

  • 4 pieces of (125 g) veal burgers
  • 150 g lentils

  • 1 shallot

  • 1 lemon

  • 2 tbsp cornflour
  • 1/2 tsp paprika
  • 1 pinch of cayenne pepper
  • 4 tbsp chickpea flour
  • Vegetable oil for frying

  • 1 bunch of rocket

  • Some salt
  • Freshly ground pepper

Nutrition values

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