Lentil Burgers

makes 4 to 6, depending on size

These veggie burgers heat well wrapped loosely in foil in 350ºF oven.

1 1/2 cups cooked lentils (about 10 ounces)

1 large egg, lightly beaten

1/2  cup plain breadcrumbs

2 teaspoons extra virgin olive oil

Place lentils in the workbowl of a food processor. Pulse until mostly pureed, leaving some whole lentil pieces. Turn into a mixing bowl and stir in the egg and 1/4 cup of breadcrumbs. Cover and refrigerate for two hours, or overnight.

Remove lentil mixture from the refrigerator and stir in the remaining breadcrumbs. Shape into 4 to 6 patties. Meanwhile, heat olive oil in a nonstick skillet over medium heat. Add patties and cook until golden brown all over, about 3 to 5 minutes on each side. Serve hot on toasted buns or over mixed greens.

See the cooked outer ring on the potatoes after a quick bake?

That pre-bake is a key secret to making this super crispy oven fries.

Crispy Oven Fries

inspired The Purple Foodie’s Garlicky Baked Fries

I really have to thank Shaheen for introducing me to these tasty taters. I’ve made quite a few changes to her original recipe—adapted from a Lottie + Doof one which was adapted from a Cook’s Illustrated recipe. Nonetheless, she deserves credit for inspiring me to create my own new recipe for the crispiest oven fries ever.

And Shaheen if you’re reading this, I found an alternative to the microwave and parboiling—just pop the whole potatoes in the already preheated oven for 12 minutes or so. In a way this recipe borrows the double-fry method used in traditional French fries except both steps are done in the oven for a much healthier sense of enjoyment. Bonus: they reheat exceptionally well.

serves 4

4 medium starchy potatoes, scrubbed clean

3 teaspoons extra virgin olive oil

Salt and freshly ground pepper, to taste

2 tablespoons cornstarch

Preheat oven to 450ºF Pierce potatoes with a fork a few times and bake for 12 minutes. Let cool for two minutes, then slice into thick wedges.

Brush a rimmed baking sheet with 1 teaspoon of olive oil. Add potatoe wedges, remaining olive oil, salt and pepper and cornstarch to a deep bowl, and toss to coat well. Arrange in a single layer on the prepared pan. Bake for 25 minutes, turning once, until crisp and very golden. Remove tray from oven and rest on the stovetop for a few minutes to let potatoes continue crisping up, then serve while still hot.