Lentil & Vegetable Burgers

This is a easy recipe to put together it can be served hot or cold. Today I am serving it cold with a salad. All ingredients are cooked, mixed together then lightly browned in a pan.  

2 x 400 gram Can Lentils (rinsed & drained)
1 medium sweet potato
3 medium washed potatoes
1 Spanish onion
1/2 cup chopped parsley
1/2 cup chopped coriander
1/2 teaspoon sweet paprika
1/2 teaspoon cumin powder
1 egg
1/2 cup plain flour
salt & pepper to taste
olive oil for frying
(Makes 14-15 burgers)

Peel and cut washed potatoes and sweet potato into small cubes. Place in a pot, cover with water and bring to boil.  Reduce the heat and allow to bubble and cook until soft.  This will take approximately 15-20 minutes.  You can check with a fork or skewer.  When ready, drain the water and mash the potatoes. Put aside to cool down a little (when cooled it is easier to handle while mixing).  It is fine if it has a few large pieces or lumps in the mash.

Clean and wash parsley and coriander. Pat dry with paper towel.  Chop finely, place in a bowl and put aside.

Cut the Spanish onion into small pieces and saute in a little olive oil.  This will take approximately 5 minutes.  When finished put aside and allow to cool down a little.

In a large bowl put in the mashed potatoes, add drained lentils, cooked onion, egg, cumin, paprika, parsley, coriander, salt and pepper.  You will note I have also added sweet corn to the mixture (a few pieces left over in the fridge).  Mix all the ingredients well.  You may need to add a bit more salt or pepper have a little taste to check.

On a small plate put the flour.  Grab a handful of the mixture and make a ball in the palm of your hand then press into a burger shape.  Coat with flour on top and bottom of the burger.  Don’t coat the sides.  You only need to crisp top and bottom of the burgers.

In a good size frying pan, heat a little oil add the burgers and cook.  I fit 5 burgers in my pan.  Once browned and crispy on each side they are ready.  Take out and place on a large plate.  I always put paper towels at the bottom of the dish I am using to absorb any excess oil.

COOK’S TIPS
As all the ingredients are cooked they are quite soft.  You will need to take a little care when turning the burgers over whilst in the pan (be gentle).  I use a wooden spoon and spatula.  With the spatula I lift the  bottom of burger slightly and hold the top of the burger with the back of the wooden spoon.  Then gently flip the burger over so that the other side browns and crisps up.  I am making a Yoghurt dressing to go with burgers and salad.  I am also adding a little Sweet Chilli sauce to compliment the dish.

You will note as you are cooking the burgers if you need to add more oil.  I am using a non-stick pan which does not require a lot of oil.

I had a few pieces of corn left in the fridge to use up.  You can add any vegetable to the lentil burgers.  Cooked peas, carrots, beans, mushrooms etc.  This comes in handy when you have a few bits and pieces you need to clear out of the fridge.

Enjoy!