Lentil Burgers are a wonderful main meal option. Add a simple salad or pile them on a seedy roll with a variety of different coloured salad vegetables for a hearty meal. Soaking the lentils overnight makes them easier to digest however you are short on time the canned variety will work just fine.
Ingredients
2 cups cooked green lentils (preferably pre-soaked – see below)
1 cup cooked brown rice & quinoa
1 egg (or flax egg for plant based option – see note below)
1/2 cup chopped coriander
1 zucchini (grated)
1 tablespoon psyllium husks
1 teaspoon minced ginger
1/2 teaspoon sesame oil
1 teaspoon sea salt
1 tablespoon sesame seeds for topping (optional)
Method
SERVES 5
Preheat oven to 180° C.
Grate the zucchini in a bowl and then squeeze out any excess moisture.
Combine cooked lentils, cooked brown rice/quinoa, egg, zucchini, coriander, psyllium, ginger, sesame oil and sea salt in a food processor. Blitz to combine ingredients the scrape down sides. Blitz again until a dough is formed.
Divide into 5 even portions (around 1/2 cup each) and mould into patties. Spray each burger with cooking spray and sprinkle with sesame seeds.
Place on a lined baking tray and bake for 20 minutes or until golden brown.
COOKING DRY LENTILS
Add 3/4 cup dry lentils to a large bowl and cover with several inches of water. Soak lentils for 8 hours or overnight.
Drain lentils and add to a large pot and cover with several inches of water and teaspoon salt. Reduce heat and simmer for 18 minutes.
Drain
FLAX EGG
Finely grind 1 tablespoon of flaxseeds. Add 3 tablespoons of water and allow to sit for 5 minutes.