Bookstore Indian Samosa Burgers with Mustard Tahini Sauce
Ingredients
- 1 c. red lentils
- 4 russet potatoes
- 1/2 head cauliflower
- 1 c. carrot shredded
- 1 tbsp. cumin
- 1 tbsp. coriander
- 1 tbsp. curry powder
- 1/3 c. tahini
- 1/2 c. cilantro
- 8 hamburger buns
Tahini Mustard Sauce
- 1/3 c. tahini
- 1/3 c. water
- 1 lemon
- 1 tbsp. nutritional yeast
- 1 tbsp. olive oil
- 1 tbsp. curry
- 1/2 tsp. garlic powder
- 2 tbsp. mustard
- 1/4 tsp. salt
Toppings
- 1 avocado, sliced
- 1 tomato, sliced
- 1/2 red onion
Instructions
- Heat the oven to 425 degrees.
- Rinse, drain and cook the lentils according to package directions, for about 40 minutes.
- Wash the potatoes. Heat a large pot of water to boil, and then add the potatoes. Simmer for about 20 minutes, or until the potatoes are fork tender.
- Dice the cauliflower, and roast at 425 for 20 minutes, stirring once.
- Shred the carrots and set aside.
- Remove the lentils from heat, along with the potatoes and cauliflower.
- Put the potatoes and cauliflower in a large bowl and mash with a potato masher or the back of a spoon. Add the lentils, shredded carrots, spices, tahini, and cilantro, and stir together well.
- Make the sauce: add the tahini, water, lemon juice, nutritional yeast, olive oil, curry, garlic powder, mustard and salt to a food processor, and process for a minute, until all ingredients are well blended.
- Heat 1 tbsp. olive oil in a large frying pan on medium high. Form the cauli-potato mixture into patties, and add to the pan, cooking for about 5 minutes on each side, until lightly browned.
- Serve on buns along with the tahini mustard sauce and your favorite toppings.
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