LENTIL AND PARMESAN BURGERS

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LENTIL AND PARMESAN BURGERS

Tasty and easy to prep, these lentil and parmesan burgers are a great way of fooling kids into eating something healthy!



Lentil and parmesan burgers 

This is one of my go-to recipes as it's so easy to make. Plus, just like the chickpea burgers, I can store batches in the freezer for those evenings when we want something tasty and healthy to eat, without spending time peeling, chopping, cooking and washing up. As an added bonus, these lentil and parmesan burgers look like beef burger patties, which makes the kids a bit happier about eating lentils.

 I usually serve them in burger buns loaded with lettuce, tomatoes and sauces, but last night we had them plain with buttered new potatoes, a tomato salad and peppers in garlic and olive oil. They got the thumbs-up from kids and adults alike!
Dad's Cuisine - Lentil and parmesan burger

LENTIL AND PARMESAN BURGERS

Ingredients (makes 8 - 12 patties)
350g tinned lentils, drained
1 egg, beaten
1 red onion, chopped
50 parmesan, grated
2 heaped tbsp flour (add more if the mixture is too mushy)
1 tsp cumin powder
Pinch of chili powder
Salt & pepper to taste

 Combine all the ingredients in a bowl, mix thoroughly, and use a potato masher or fork to mash the lentils. Make sure the mixture isn't too smooth - it should be slightly lumpy to add texture and crunch when cooked.  Leave the mixture to cool in the fridge for at least two hours. Use a large tablespoon to scoop some of the mixture and mould it into a flat patty in your hands. Heat some olive oil or coconut oil in a pan (medium-high heat) and cook the patties through, ensuring they are slightly crispy on the sides and surface. 


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