If you are a regular reader you know that I love to make different vegetarian burgers and here comes another variation of those. I altered slightly my original lentil burger recipe by adding an aubergine and served the patties with my swede and seed rolls that I published earlier this month and fried halloumi.
These are very easy to make, try them! This recipe makes a fairly big batch, but they are great to be frozen for a later use.
150ml green lentils
150ml red lentils
2 garlic cloves
1 green chili
2tbsp vegetable stock powder
4tbsp chopped fresh parsley
2tsp herb salt
2tsp ground black pepper
Vegetable oil for frying
Rinse and cook the lentils until they are soft. The green ones take slightly longer to boil soft, but it's nice to have a few firmer ones among them. I also add vegetable stock powder to the boiling water to add extra taste.
Chop the onion, garlic and chili. Grate the aubergine. Add these ingredients to the lentils once they are boiled and cooled.
Season the mix with parsley, herb salt and black pepper. Add the eggs and flour. You might need more or less flour to make the paste firm. It needs to have the right consistency so that you'll be able to make burger patties of it.
Heat a generous amount of vegetable oil in a pan to moderate heat. Shape burger patties of the lentil mix and fry them on both sides until they are fully cooked through and golden brown. After frying remove excess oil from the burgers with a kitchen roll.
Serve with a lovely roll, lettuce and fried halloumi and enjoy!