Friday, 10 May 2013


“A healthy outside starts from the inside.” – Robert Urich

For Food Friday, a classic vegetarian treat that packs quite a bit of taste, but also wholesome goodness!

Lentil Burgers

2 cups dried lentils (cleaned, rinsed and drained)
4 cups water
Salt and pepper
1 tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, minced
1 zucchini, finely chopped
1 large carrot, grated
2 tender stalks of celery, finely chopped
2 tbsp chopped parsley
1 cup bread crumbs
2 tbsp ground flax seed
3 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried oregano
2 tbsp chickpea flour
2 tbs water
Olive oil for frying

Bring 4 cups of water to the boil in a large saucepan. Add the olive oil, lentils and a pinch of salt and return to the boil. Lower the heat, cover and cook for about 20 minutes until the water is absorbed, stirring now and then. Let cool and move the lentils to a large mixing bowl. Mash the lentils with a potato masher until they are completely mashed.

Heat a large skillet and add some olive oil. Sauté the onions for about 4 minutes until translucent. Add the zucchini, carrot, celery, garlic, salt and pepper. Sauté about 5-10 minutes until the vegetables are tender. Add the hot vegetables to the lentils in the bowl. Add the parsley, bread crumbs, flaxseed, Worcestershire sauce and the herbs and spices. In a separate little bowl put the chickpea flour and add two tablespoons of water and mix into a loose paste, which works as a binder. Add this flour and water mixture to the bowl. Mix everything well with your hands. If the mixture seems too loose, add more bread crumbs, while if it feels too dry and tight, add water. Form the lentil mixture into patties. Let them rest for a while in the refrigerator so they will hold their shape better.

Heat the large skillet again with some olive oil. Put the lentil patties into the skillet and fry on medium heat for about 8 minutes. Turn them carefully with tongs or a thin spatula so that they brown on both sides. Cook them long enough to be sure they get cooked all the way through. Remove from the pan and serve in wholemeal buns with a fresh green salad, tomatoes and Middle Eastern beetroot pickle.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

1 comment:

  1. would love to try this! have to look for some of the ingredients, though (like the flax seed and chickpea flour). bookmarked!

    thanks so much for sharing and linking over at Food Friday, Nicholas
    enjoy the rest of the week!