Whilst this meal is slightly more labour intensive, it’s filling and makes a nice change from meat. The recipe below is for TWO portions due to the ratio of ingredients.
You can store half of the mixture in the fridge and cook within 2 days, or make small burgers and freeze for cooking at a later date.
- Rinse 40g red lentils and then fill pan with cold water, season with a pinch each of garam masala, chilli powder and black pepper. Bring to boil and keep it bubbling for 15 mins. Drain and rinse through the lentils with cold water.
- Whilst they are boiling, rinse and thoroughly drain 225g tinned chickpeas. Blitz them in a food processor or mash thoroughly.
- Tip the chickpeas into a mixing bowl and add a splash of lemon juice and season to taste with garlic granules, cumin powder, smoked paprika, chilli flakes, black pepper, coriander and some mint.
- Crack in one large egg.
- Before adding the lentils press them into a sieve to get as much moisture out of them as possible.
- Mix in the lentils and make sure everything is completely combined.#
- Divide the mixture in 2 and store half in an airtight container to use within 2 days. Alternatively make even sized balls and freeze half in a freezer bag.
- Using half of the mixture, press firmly into small balls. Place on a plate lined with greaseproof and chill in the freezer.
- Preheat the oven to 200c and prepare 75g celeriac chips. Bake for 25 mins.
When 5 mins cooking time remains, take out the burgers, heat a pan and place each ball in the pan and press down to make the burger.
- Pan fry a few minutes on each side until browned.
- Serve on 5g leaves with the celeriac chips.
Chilli/mint yoghurt dip (from dairy allowance) is optional- mix in a pinch of chilli and mint and few drops of lemon juice to a few spoonfuls of natural yoghurt.
This dish also works well baked, simply bake at 180c for 20 mins. I used my second half and baked, then crumbled over a cucumber and leaf salad with a mint yoghurt dip
© Chanden/charliekilosugar 2015. Original content please do not reproduce.