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A variation on the veggie burger theme – here’s one made with split peas, rice, and eggplant.
|Directions||Heat oil in saucepan over medium heat, add onion, and sauté for 5 minutes, stirring frequently, until soft. Add ginger, garlic, and cumin and sauté for 2 more minutes.
Add peas and 1½ c water. Bring to a boil, cover, and lower heat. Simmer for 10 (if you’re going to use brown rice) to 30 (if white) minutes, stirring occasionally and adding water if needed.
Add rice, 2 c water, and ½ t salt. Bring to a boil, then cover and lower heat. Simmer until rice is cooked, 25 (white rice) to 45 (brown) minutes.
Remove from heat, uncover, and cool for 5 minutes.
Meanwhile, preheat oven to 400º. Lay eggplant out on baking sheet and bake for 15-20 minutes, until soft.
Mix eggplant/pepper with the bread crumbs, then stir into the split peas along with ½ t salt and pepper.
Shape into six burgers, adding more bread crumbs if necessary.
Fry in 1 T oil over medium heat until crust forms, about 4 minutes per side.
|Notes||Adapted from Didi Emmons’ Vegetarian Planet, in which they are called Yellow Split-Pea Burgers.|
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Laura K. Lawless
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