4 Serves
68 Mins
Preheat your oven to 190°C. Wrap the eggplant in aluminum foil and roast it in the oven for 20 minutes or until tender.
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Vitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
472 µg / 400 µgCalcium
196 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
472 mg / 1,250 mgPotassium
1296 mg / 4,700 mgSodium
565 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
15 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
While the eggplant roasts, bring a pot of water to a boil and cook the lentils until tender, approximately 15 to 25 minutes. Simultaneously, cook the brown rice according to package instructions.
In a food processor, combine the carrots, onions, garlic, roasted eggplant, and cooked brown rice. Pulse until the mixture is coarsely chopped and well-combined.
In a large mixing bowl, combine the processed vegetable mixture with the cooked lentils. Use a potato masher to gently smash the mixture, ensuring some lentil texture remains intact.
Fold in the corn, rolled oats, flour, and seasonings. Shape the mixture into firm burger patties.
Dredge each patty in cornmeal until evenly coated. Heat cooking oil in a frying pan over medium heat and cook the patties until the exterior is golden and crunchy.
Serve the patties inside whole wheat rolls with your preferred toppings.
12
g56
g22
g
American
Mexican