Recipe: Burgers with lentil patties

These spicy lentil patties can be served plain as finger food or in a veggie burger. Recipes by Shiruna from My Elephant Kitchen.

Lentil Patties

Ingredients for 6 to 8 pieces:

• 200g Dried Brown Lentils (Note: soaked for 1 hour in hot water)
• 2 tbsp Tomato Paste
• 1⁄3 cup Onion (Diced)
• 1⁄2 cup Carrot (Grated)
• 2 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 1⁄3 cup Coriander (fresh)
• 1 tsp Sea Salt
• 1 tsp Garam Masala (or another spice mix that you like)
• 30ml Olive Oil (and extra for shaping and brushing)
• 2 tbsp Rolled Oats
• 20ml Water

Instructions:

1. Preheat your oven to 200oC and line a tray with parchment paper.
2. Cook the lentils for 5 minutes, drain and wash them under cold water.
3. Add the lentils, tomato paste, onion, carrot, garlic, ginger, coriander, salt, garam masala, and oil to a food processing jar and blend until it's all combined.
4. Add the oats and water and blend again until well combined. (Note: blending more gives the cutlets a softer texture, but blending less gives a coarser one. It’s up to you what you prefer, I prefer a softer texture.)
5. Now divide the mix into 6-10 equal parts. Rub oil on your hands and shape them into patties or cutlets.
6. Brush with olive oil and bake for 10 minutes.
7. Flip the patties and bake for another 10 minutes
8. Remove from the oven and serve with dips or use in burgers!

Burgers with lentil patties

Ingredients for one burger:

• 1 Burger Bun
• 1 Lentil Burger Patty
• 1 big Leaf of Lettuce
• 5-6 leaves of spinach
• 2-3 slices of Bell Pepper
• 5-6 slices of Onion
• 4-5 slices of Cucumber
• 2-3 slices of Tomato
• 1-2 slices of Cheese (thick Feta Cheese for example)
• Sauces (ketchup and mayo for example)

Instructions:

1. Begin with your burger bun and start layering the ingredients as you like.
2. Add generous amounts of sauces and place the lentil patty in the middle.
3. Finish with more ingredients, cheese, more sauces, and finally the top of the bun!
4. Serve with fresh ingredients or potato wedges.