Curried Lentil, Rice and Carrot Burgers

• 2 tablespoons peanut or canola oil
• 13 cup finely diced onion
• 1 cup finely diced carrots
• 6 ounces mushrooms, sliced or finely chopped
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon turmeric
• 2 teaspoons cumin seeds, lightly toasted and ground
• 1 teaspoon curry powder
• 1/2 teaspoon yellow mustard seeds
• Pinch of cayenne (or to taste)
• Salt and freshly ground pepper to taste
• 1 cup cooked brown rice
• 2 1/2 cups cooked brown lentils, drained
• 1 egg

1. Preheat the oven to 375 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot.
3. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt.
4. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic.
5. Remove from the heat and transfer to a large bowl.
6. Add the rice.
7. Puree the lentils with the egg and add to the vegetable and rice mixture.
8. Stir together, season with salt and pepper, and shape into 6 patties.
9. Heat the ovenproof skillet over medium-high heat.
10. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned.
11. Carefully turn the patties over and place in the oven.
12. Bake 10 to 12 minutes, until the patties are lightly browned and dont fall apart.
13. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

peanut, onion, carrots, mushrooms, fresh ginger, turmeric, cumin seeds, curry powder, yellow mustard seeds, cayenne, salt, brown rice, brown lentils, egg

Taken from cooking.nytimes.com/recipes/1015443 (may not work)