Makes 12 patties
- 1 cup puy or beluga lentils
- 1 small onion, finely diced
- 1/4 cup olive oil
- 2 tsp dried Italian herbs
- 1/4 bunch fresh parsley, finely chopped
- 1 small carrot, grated
- 1 small zucchini, grated
- 1 cup gluten-free crumbs (rice, corn, etc.)
- 1 small clove garlic, finely minced (optional)
- With 2 cups of water in the pot, bring the lentils to the boil and cook for about 5 minutes.
- Reduce heat and simmer for 10-15 minutes, or until they go soft (but not mushy).
- Strain lentils and allow to cool in the colander. Prepare the rest of the ingredients.
- Saute the onion in a small amount of olive oil over a medium heat until soft.
- Add the herbs and saute for another minute.
- Add the carrot and zucchini and stir fry for another minute – they should be warmed through and just cooked, but not mushy.
- Add cooked lentils to the other ingredients and mix well. The mixture needs to squish together and hold well.
- Make patties that are about 6cm in diameter (2.3 inches, from side-to-side) and 2cm thick (just under 1 inch).
- Pan fry the patties in a small drizzle of olive oil until golden brown on both sides. Lay on a paper towel after cooking to absorb extra oil and to cool a bit before serving.
Burgers are great, but you can store these patties in the fridge for a quick snack or eat with a salad- any fresh salad ingredients work really well, like finely sliced cucumber, lettuce or rocket, tomato, white or purple onions, grated carrot, beetroot sprouts and beetroot (grated), pickles, or whatever your favourites are.