Saturday, 22 February 2014

Green Lentil, Potato and Mushroom Burgers

I made these a little while ago but forgot to photograph them. It's a good job I made quite a few and froze them. This time I served them with goat's cheese, homemade pickles and lettuce, with swede chips on the side. The recipe for the chips will follow tomorrow. These froze really well and were a really good vegetarian alternative to a beef burger.

Green Lentil, Potato and Mushroom Burgers (from Great British Chefs)
(Makes 6)

1 tbsp oil
2 cloves of garlic, crushed
400g tin of green lentils
300g potatoes, boiled or steamed until tender
250g mushrooms, sliced
90g of porridge oats
3-4 tsp Old Bay seasoning
salt and pepper
Rinse the green lentils well and set aside.
Heat the oil in a frying pan and sauté the mushrooms and garlic until tender. Season well, then blitz in a blender or food processor until quite fine.
Add the mushrooms and the rest of the ingredients to a large bowl and mash until combined. Season.
Flour your hands and roll the mixture into balls and then squash into a burger shape.
Chill in the fridge for about 30 mins.
Heat the oven to 200C and bake the burgers for about 15-20 mins or until golden and crisp.

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