By Alethea Mauro
These lentil burgers are freezer friendly and versatile. They are great served with a salad and some hummus; eaten as a vegetarian burger on a bun with salad or even in a wrap for lunch.
Lentils are so cheap and teamed with some lovely fresh ingredients and spices make a great tasty budget meal for the family. And if like me you have a meat loving husband, I just add a slice of bacon to his burger and everyone is happy!
Makes approx 30 medium patties
400g red lentils
400g green lentils (I use a mix of green lentils and puy lentils)
2 cups mashed potato (Approx 4 medium potatoes yields 2 cups)
8 shallots, thinly sliced
2 carrots, grated
1 cup bread crumbs (rice crumbs for gluten free) + extra for moulding
2 x eggs
2 tbsp curry powder
2 tbsp soy sauce (tamari sauce for gluten free)
salt & pepper to taste
oil for frying ( I use coconut oil for its heat stability)
1. Rinse lentils thoroughly under cold water (keeping the red separate from the green). In a large saucepan bring 2 litres of water to boil and pour in the green lentils. Turn down the water to a simmer, after 10 minutes add in the red lentils and continue to simmer for a further 20 minutes or until lentils are soft. Drain the lentils and allow to cool. Once cooled squeeze out the excess liquid.
2. In a medium frypan heat 1 tbsp of oil and add in the shallots and carrot, cook until softened and stir in the curry powder and cook for 1 minute.
3. Place the mashed potato, lentils, cooked shallot mix, eggs, bread crumbs and soy/tamari in a large bowl. Season with salt and pepper. Combine ingredients well and using your hands. Divide the mixture into patties using the additional breadcrumbs to help shape the patties.
4. Heat oil in a large frypan over a medium heat. Cook the patties on each side until golden brown and warmed through.