Vegetable Burgers With Indian Seasonings

• 1/2 cup dried lentils
• 1/2 pound cubed peeled red potatoes
• 3/4 teaspoon salt
• 1/2 cup chopped carrot
• 1/2 cup chopped cauliflower
• 1/2 cup frozen petite green peas
• 5 teaspoons vegetable oil, divided
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced peeled fresh ginger
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 1 tablespoon minced fresh cilantro
• 1/4 cup uncooked farina (such as Instant Cream of Wheat)
• 1/4 cup egg substitute
• 1/2 cup dry breadcrumbs
• 3 (6-inch) pita bread rounds, cut in half

1. Combine lentils and potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain well. Combine lentil mixture and salt in a large bowl. Mash; set aside.
2. Steam carrot, cauliflower, and peas, covered, 3 minutes or until tender. Set aside.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot. Add onion; saute 2 minutes. Add cumin, ginger, mustard seeds, red pepper, and garlic; saute 1 minute. Remove from heat, and stir in cilantro.
4. Add onion mixture, carrot mixture, and farina to lentil mixture; stir gently. With floured hands, divide mixture into 6 equal portions, shaping into 4-inch patties. Dip each patty in egg substitute; dredge in breadcrumbs.
5. Heat 2 teaspoons oil in skillet over medium heat until hot. Add 3 patties; cook 2 minutes on each side or until browned. Remove patties from skillet. Set aside; keep warm. Repeat procedure with 2 teaspoons oil and 3 patties. Serve in pita bread halves.

dried lentils, potatoes, salt, carrot, cauliflower, frozen petite green peas, vegetable oil, onion, ground cumin, fresh ginger, mustard seeds, ground red pepper, garlic, fresh cilantro, egg substitute, breadcrumbs, bread

Taken from www.myrecipes.com/recipe/vegetable-burgers-with-indian-seasonings (may not work)