Explore flavour combinations by adding different spices and fresh herbs to this recipe. Serve with a leafy salad.
Equipment
- measuring cup and spoons
- chopping board
- cook’s knife
- grater
- wooden spoon
- food processor
- large bowl
- 2 plates
- 2 large frying pans
- baking tray
- baking paper
- egg flip
Ingredients
- 1 x 400g tin chickpeas (no added salt), drained
- 1 x 400g tin brown lentils (no added salt), drained
- 1 carrot, grated
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 bunch of parsley, finely chopped
- 1 egg
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 cup polenta or breadcrumbs
- 2 tbsp olive oil, for shallow frying
What to do
- Preheat the oven to 180°C.
- Combine all ingredients in the large bowl except the polenta or breadcrumbs and olive oil.
- Mix well, then place three-quarters of the mixture into the food processor and pulse to a thick paste.
- Combine the mixture from the food processor with the nonprocessed portion and mash them together with your hands.
- Scatter the polenta or breadcrumbs over a plate.
- Divide mixture into 12 burger patties.
- Roll each patty in the polenta or breadcrumbs to coat.
- Heat the large frying pans, each with half the olive oil, over medium heat.
- Cook the patties until golden, then place on a baking tray lined with baking paper.
- Bake the patties in the oven for 10 minutes to cook through.
- Serve with loads of salad, with or without a bun.
- Season to taste (optional).