Lentil burgers


1 cup red split lentils (or green or brown- however you need to adjust cooking time accordingly)

1 tbsp macadamia oil

2 onions, sliced

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

425g can of chickpeas, rinsed and drained (or borlotti beans)

1 egg

¼ cup chopped fresh parsley

2 tsp chopped fresh coriander

1 ¼ cups organic brown rice flour (or stale gluten free bread crumbs)

Brown rice flour for dusting, if desired.

Garlic coriander cream:

½ cup plain yoghurt

3 cloves garlic, crushed

2 tbsp fresh chopped coriander

2 tbsp fresh chopped parsley


Add the lentils to a large saucepan of boiling water and simmer for 8 minutes, or until tender. Drain well.

Next heat oil in pan and cook onion for 3 minutes, or until soft. Add the ground spices and stir until fragrant.

Place chickpeas, egg, onion mixture, and half the lentils in a food processor. Whiz for 20 seconds or until smooth. Transfer to a bowl.

Then stir in remaining lentils parsley, coriander and flour/ breadcrumbs. Mix well.

Next, divide it into 10 portions (or whatever suits your family).

Shape portions into patties. Toss patties in flour if desired.

Next place patties in a hot, lightly greased frying pan and cook on each side for 3-4 minutes or until browned.

Lastly, to make the Coriander garlic cream, mix together all the ingredients.

I like to make a big batch, and freeze half for another meal. Serve with loads of steamed vegetables.

For a printable version go here.

More recipe : Lamb racks recipe

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