What’s Cooking? … Lentil Burgers

What’s Cooking? … Lentil Burgers

These little burgers are really tasty  and might be just the ticket if you are looking for a vegetarian or meat free meal.  They are a meal in themselves.   I always keep split red lentils in my pantry.  They are economical, adaptable for so many dishes and quick to cook.  Serve with a salad, fresh grainy rolls and baked haloumi for a healthful full meal experience.  They are delicious cold too.  Great for lunch box.

This is how I do it.

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Ingredients

3/4 cup split red lentils
2 brown onions
1 tablespoon butter
1 tablespoon chopped parsley
1 grated fresh zucchini 200 g
1 clove garlic crushed
1 teaspoon paprika
2 teaspoons oregano
1 egg
3 tablespoons Besan (chick pea) flour
freshly ground pepper and salt to taste
Olive oil for cooking

 

Method

Wash and rinse the lentils a few times.  Cover with water and cook for approximately 15 minutes or until soft.  Drain and cool.

Meanwhile peel and chop the onions into a small dice.  Saute in the butter until soft and translucent.  Cool.

Put the cooked lentils, onions and all the rest of the ingredients (except oil) into a medium to large bowl.

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Mix until well combined.

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Heat a heavy based pan on low heat.  Add some olive oil to cover the base.  Drop heaped dessert spoons into the pan and cook slowly.

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Once the base is golden and crispy, carefully turn each burger.

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Put into a serving dish to keep warm and continue cooking the rest of the mixture in the same manner.  Makes about 15 burgers.

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