Ben’s Lentil Burgers

Dinner

Ingredients

  • 1 large onion
  • 2 medium leeks
  • 3 medium carrots, grated
  • 2 sticks celery
  • 1 smallish pepper (capsicum)
  • 1 lb green or puy lentils, dried
  • 2–3 beaten eggs (1 for coating, 1–2 for mixing)
  • 1 clove garlic, crushed
  • 3 tbsp tomato puree
  • Cayenne pepper, to taste
  • Fresh herbs
  • Olive oil & butter
  • Vege stock cube (optional)
  • Breadcrumbs

Method

  1. Place lentils in a pot with water and bring to the boil. Simmer for 35–40 minutes until tender.
  2. Finely chop onion, leeks, capsicum, and celery.
  3. Heat olive oil and butter in a pan, then sauté vegetables gently for 5–7 minutes. Season with salt and pepper.
  4. Drain lentils and lightly mash with a fork—don’t overdo it.
  5. Mix in tomato puree, 1–2 eggs, sautéed vegetables, garlic, herbs, and cayenne. Be careful not to overmix or it will become runny. Let mixture cool.
  6. Shape into burger patties using a dessert spoon.
  7. Dip each side into beaten egg and coat in breadcrumbs.
  8. Shallow fry or bake on a lightly oiled tray for about 20 minutes.
  9. These also freeze well.