Red Lentil and Butternut Squash Burgers

In between all that leftover lamb I made some veggie burgers. They had been at the back of my mind for sometime and I finally had all of the ingredients to make them. They were very tasty and felt very wholesome. I served them on a wholemeal bun with lettuce, tomato and barbecue sauce.

Red Lentil and Butternut Squash Burgers (from Veg Hot Pot)

(Serves 4)

150g dried red lentils
1/2 butternut squash, peeled and sliced
6 spring onions
2 cloves garlic
1 tsp smoked paprika
1 tsp cayenne pepper
1 1/2 tbsp gram flour
small bunch coriander stalks, finely chopped
olive oil

Cook the lentils in boiling water according to packet instructions, until they are tender and split open but not completely broken down. Drain and allow to cool.

Heat the oven to 200C. Spray the butternut squash with cooking spray and roast in the oven for 20-25 mins. Leave to cool and then mash with a potato masher.

Put the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour and coriander stalks in a large bowl. Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the fridge for at least half an hour.

When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through. Or cook in a preheated oven for 20-30 mins until golden.