Lentil Burgers

lentil burgers

Method

Preparation time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes

These lentil burgers can be served cold with a salad or eaten warm with some steamed
vegetables.

  1. Wash lentils thoroughly until the water turns clear. Bring the lentils and stock to a boil in
    a medium saucepan. Reduce the heat and simmer, uncovered, for 30 minutes. You
    may need to add more water if needed.
  2. In the meanwhile, melt 1 tablespoon of coconut oil in a small skillet. Add the chopped
    onion. Sautee onions until soft and golden, add the garlic. Stir for 1-2 minutes until
    fragrant, not too brown.
  3. Then add the carrot and bell peppers and sauté over low heat, stirring frequently, until
    they start to become tender.
  4. Once done, add the sautéed vegetables into the simmering lentils. Cover and simmer
    over low heat until the water is completely absorbed and the lentils are tender. Be
    careful the mixture does not burn. Remove from heat and let cool down completely to
    become firm.
  5. In a small bowl, combine the beaten eggs with the salt, black pepper, dried herbs,
    sunflower seeds, and chopped walnuts.
  6. Pour the egg mixture into the bowl with vegetables and lentils and stir everything
    together.
  7. Slowly sprinkle in the sweet potato flour or chickpea flour and fold thoroughly into the
    mixture. If the base appears to wet, just add a bit more flour as needed.
  8. I suggest, if time allows, refrigerate the paste for about 30 minutes as this helps to dry
    out any excess moisture.
  9. Place breadcrumbs in a shallow bowl. Form approximately 8 – 10 equal patties with
    your hands; keep them flat with rounded edges. Gently coat the patties on both sides in
    the breading.
  10. Warm up coconut oil over medium heat in a skillet. Once the oil is thoroughly heated,
    cook the patties on each side for 5 – 6 minutes. Ensure they are cooked on the sides
    as well.
  11. Optional: You can bake the patties instead. Preheat the oven to 180 °C. Coat a baking
    sheet with sufficient coconut oil. Place patties on the baking sheet. Carefully flip each
    one so that both sides are moistened with coconut oil. Bake until the breading is nicely
    browned, for about 30 minutes. You can turn them over after about 15 minutes so they
    brown evenly.

This recipe has been kindly supplied by TOMAZ MUELLER.
Ayurvedic Practitioner
Wellbeing Artist

Web: tomazmueller.com
Find Tomaz on social media using the links below.

Ingredients

  • 200gm brown lentils
  • 600ml organic vegetable broth or chicken broth
  • 3 tbsp coconut oil
  • 1 onion, diced
  • 2 cloves or garlic, chopped
  • 2 grated carrots
  • 80g minced bell peppers
  • 65gm chopped walnuts
  • 65gm sunflower seeds
  • 2 organic or free range eggs
  • 50gm sweet potato flour or chickpea flour
  • 1 tbsp fresh or dried oregano
  • 1 tbsp fresh or dried thyme
  • 100gm gluten free breadcrumbs
  • 1 tsp Salt
  • 1 tsp Black pepper

Top Tip

I recommend soaking the lentils for at least 6 hours before cooking. Also you can add some fresh cottage cheese in the mixture, just before allowing the mixture to cool down. The patties wild hold together better if they are not too thick. You can refrigerate the patties for 2 – 3 days before cooking.

Ayur~ meaning Life. ~Veda meaning Science or Knowledge.
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