Whether you're vegetarian or not, your mouth will water over these burger patties.
Ingredients
- ½ cup (90g) green lentils
- 1/3 cup (50g) red lentils
- 2 x 65g eggs
- 2 teaspoon peanut butter
- 2 tablespoon virgin olive oil
- 1 tablespoon spicy plum sauce (or chilli sauce)
- 1 teaspoon cumin powder
- 1 teaspoon seeded mustard
- ½ teaspoon coriander powder
- ¼ teaspoon cracked pepper
- 1 teaspoon vegetable stock powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup (60 mL) water
- 1 large carrot
- 1 small head broccoli
Method
- Add green lentils to 2 cups of water and bring to boil in saucepan. Simmer for 5 minutes and discard water.
- Add 2 cups of water to the lentils again and bring to boil, allowing it to boil for 5 minutes. Add the red lentils and continue boiling for 5-7 minutes, then reduce to a simmer for about 5 minutes, until both lentils are soft and almost slushy. Allow to cool.
- Finely dice carrot and broccoli and lightly par boil in water till slightly softened. Drain and allow to cool.
- Into a large mixing bowl, add protein powder, herbs, stock and pepper and blend together. Then add the drained, par-boiled vegies, the cooked lentils, eggs and all remaining ingredients, and fold together well, till thoroughly mixed.
- Heat a large non-stick or heavy cast iron frypan and lightly oil with canola or olive oil.
- Form mixture into burgers (about 120mm diameter) and place 3-4 at a time into frypan. Cook on first side till lightly brown underneath, then turn gently and cook on second side, pressing lightly on top with spatula/egg flipper. Remove when golden brown on both sides.
- Great with a fresh salad and may be eaten with a favourite sauce.
Serves:
10 patties.
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