Lentil burger
*these burgers rock or make into balls for tapas sharing plate!
Serves 2
½ cup lentils, drained
180g pumpkin, cubed
2 spring onions, chopped
½ tsp cumin
1/3 cup rolled oats
2 tsp ground flaxseed
coconut oil
Method
Preheat oven to 200oC. Line a baking stray with baking paper.
Place pumpkin onto tray, spray with oil and sprinkle with cumin. Roast for approx 20 minutes, then transfer into bowl, mash and leave aside to cool.
Add the lentils, spring onions and oats to pumpkin, season with black pepper and then shape into two patties.
Refrigerate for half hour to firm up.
Dust with some ground flaxseed, spray pan with oil and cook patties for about 3 minutes on each side.
Serve with a fresh green salad drizzled with balsamic vinegar or lemon juice; top the lentil burgers with a tsp of tzatziki if you like.
*ideal lunch meal.
*can roll these into balls for a tapas style dish.
