Tuesday, 10 September 2013

Lentil Cauliflower Burgers

This ended up being a really flavourful burger, but I had a few problems trying to get the mixture to stick together into a burger form! I'm quite glad the recipe called to bake the burgers as I'm not sure I could have turned them over! However, after baking and freezing, I pan fried them and they we really good. I served them in a seeded bun with tomato, mayo and homemade pickles.

Lentil Cauliflower Burgers (adapted from VeganRicha)
(Serves 4)

100g dried lentils
1/3 tsp salt
1/2 tsp garlic powder or 3-4 cloves garlic minced
1/2 tsp garam masala1/2 head of cauliflower, grated
1 onion, finely chopped
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil
2 tbsp chickpea flour

If the lentils need soaking, then cover in water and soak according to the packet instructions.

Wash, drain, add to a saucepan with all the ingredients and cook on a low-medium heat, partially covered for half an hour or until easily squished. Stir a few times in between.

Grate the cauliflower, spread it on a parchment lined baking sheet and Bake at 200C for 12-15 minutes until some of the cauliflower gets crisp and golden.

Add the cooked lentils, roasted cauliflower, spices and salt to a bowl and mix well, mashing a bit.

Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Shape into burgers.

Bake on parchment lined sheet for 20 minutes at 200C.

The patties can be made ahead and kept refrigerated or shaped and frozen. They can also be served as is with sauce/dressing.

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