Vege-Burgers In Pita Bread

Recipe Ingredients

3 cups	711ml	Water
2/3 cup	157ml	Pearl barley
2/3 cup	157ml	Brown lentils
2/3 cup	106g / 3.7oz	Long-grain brown rice
1/4 cup	59ml	Vegetable oil
2 cups	220g / 7.8oz	Carrots - grated
1 cup	62g / 2.2oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - chopped
1/4 cup	27g / 1oz	Sunflower seeds - shelled
1 tablespoon	15ml	Garlic - minced
1 tablespoon	15ml	Basil - fresh, chopped
1 teaspoon	5ml	Dried - crumbled
2 teaspoons	10ml	Thyme - fresh, chopped
1/2 teaspoon	2.5ml	Dried - crumbled
2 teaspoons	10ml	Oregano - fresh, chopped
1/2 teaspoon	2.5ml	Dried - crumbled
14		Pita bread rounds
4		Eggs - beaten to blend (large)
7 tablespoons	105ml	All-purpose flour
		Vegetable oil
		Lettuce leaves
		Sliced tomatoes

Recipe Instructions

Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes. Transfer to large bowl. Drain; cool.

Heat 1/4 c oil in a heavy large skillet over medium-low heat. Add carrots, onion, celery, sunflower seeds, and garlic and saute until vegetables are tender, about 12 minutes. Add to grains and cool. Mix in basil, thyme, and oregano. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 300F. cut tops off pita rounds to form pockets. Wrap in foil an place in oven to warm.

Stir beaten eggs and flour into grain mixture. Press 1/2 c mixture between palms of hands to form patty. Repeat with remaining mixture. Heat film of oil in heavy nonstick skillet over medium-high heat. Add patties in batches and cook until golden brown and heated through, about 5 minutes per side.

Place 1 patty in each pita round. Top with lettuce and tomatoes and serve.

From THE GOLDEN LEMON INN & VILLAS Dieppe Bay, St. Kitts Island, West Indies Posted by Hunter Elliott

Source:
"Mangalorean Cuisine" by Saranya S. Hegde

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