Red Lentil Burgers
Author: Elizabeth Peyton-Jones
Recipe type: Main Meals
A brilliant twist on a classic burger and so much better for you! Red lentils are rich in dietary fibre and magnesium and blend so well with the spices and herbs to make this a truly flavorsome dish packed with goodness.
Ingredients
Serves 4
- 250g red lentils, rinsed
- 750ml homemade vegetable stock
- ½ tsp. coconut oil or butter
- 300g tinned aduki beans, roughly chopped
- 1 red or white onion
- 1 large beetroot, grated
- 2 garlic cloves
- ½ red chilli, deseeded
- 1 tbsp. dried sea salad flakes
- 2 tbsp. mixed herbs (rosemary, thyme, parsley)
- 1 egg, beaten
- Buckwheat flour for dusting
Instructions
- Rinse the lentils under cold running water.
- Place in a saucepan with the homemade vegetable stock and simmer for about 20 minutes or until tender.
- Drain and set aside.
- Finely chop the onion and garlic and steam fry with a little coconut oil and water, until golden brown and translucent.
- Finely chop the chilli and add to the pan and continue to steam fry.
- Add the lentils and grated beetroot to the onions and stir to combine.
- Add the chopped herbs and sea salad flakes to the lentils and continue to stir over a low heat. until quite dry
- Remove from the heat cool and add the beaten egg to bring the mixture together.
- Dust a chopping board with a little buckwheat flour.
- Divide the mixture, to form buger sized patties and dust in a little flour
- To help set, leave in the fridge for half an hour.
- Pre heat a frying pan with a little coconut oil and seal the burger in the pan so that it browns gently on both sides.
- Finish in the oven at 180ºC fan/ 180ºC conventional for approx. 10 minutes.
- Serve as you would a burger with sliced onions and tomatoes and a good home made mayonnaise.
For more amazing recipes and healthy youthing body tips, check this out …
