If you’re trying to find more versatile vegetarian or vegan food options these lentil burgers are your huckleberry- a good family friendly option. They are cheap to make, fat-free, and packed with iron, vitamin B6 and protein. I usually make them when my fridge is running low, as you only really need a couple of fresh ingredients. In this case leek, pepper and an onion [but you could substitute for other veg you might have left over]. The majority of the ingredients are store cupboard staples. Seasoned with miso, coriander [dried or fresh] and turmeric, they are crispy on the outside, soft on the inside and go with everything. I like them in wraps, with salad, avocado or with homemade hummus. They also keep really well, can be frozen and eaten later, and make perfect meals for kids. Oh and they taste really good too!
2 Red peppers
300g Green lentils
100g Brown rice
2 tbsp Ground flax seed
3 tbsp Buckwheat flour
Ginger (small piece)
Garlic (I used 4 cloves)
Small bunch of coriander
1 tsp Turmeric
2 tbsp Miso paste
1 tbsp Agave, Maple syrup or Honey
Salt and pepper to taste
Soak the lentils for a couple of hours [or overnight]. You can also used tinned lentils [which time on the soaking/cooking]. Simmer the lentils and rice in a pan of boiling water until soft [25 minutes]. Add the lentils, rice, flour, flax seed, coriander, chili, turmeric, miso, agave and salt and pepper to the food processor. Blend until a paste forms.
Finely chop the onion, leek, pepper, garlic. Pan fry in a little olive or coconut oil until soft [for about 10 minutes]. Fold the vegetables into the burger paste.
Place the mix in the fridge for 20 minutes [you can bypass this bit, but it just makes the burger patties easier to form]. Once cool, divide the mix into equal portions and form into burger patties. The mix is supposed to be quite wet. If it is too wet add a little more flour.
Place the patties on a greased baking tray and bake for 30-40 minutes at 180c. Check that they have gone golden and crisp on top before taking them out.