Lentil Burgers

Lentil Burgers

(Makes 25 mini burgers)

Ingredients:

3 carrots

1 large courgette

200g red split lentils

1 onion

1 can chickpeas 

1 tsp thyme

Fresh coriander 

1/2 tsp Chili flakes

100g flour (gf or wheat)

Preheat oven to 180 degrees celcius. Rinse the lentils, add water and bring to the boil and simmer until fluffy. Grate the carrot and courgette into a large bowl, finely dice the onion, add the drained chickpeas and cooked lentils. Then blend together with a hand blender until combined but chunky. Add the herbs, spices and flour and mix together with a spoon. Line a baking tray with tin foil and place a tsp of oil on top, and wipe over. Form golf ball size balls of mixture and place evenly spaced onto the tray. Bake in the oven for 30 minutes, flip with a spatula and bake for a further 15 minutes. The burgers should have flattened and spread out. Then serve in bread with salsa, tomatoes and lettuce. Perfection.