Lentils are a good source of protein and take only a few moments to prepare. Gluten free, depending on seasoning (replace the soy sauce).
- 200g red lentils (dry weight)
- 100g gram flour
- 200g onion (approx 2 medium onions)
- 2 cloves garlic
- 2 tsp black pepper
- 2 tsp white pepper
- 1 tsp cayenne pepper
- a dash or three: mushroom ketchup, soy sauce, Maggi essence, Bragg’s aminos, Worcester sauce etc.
Cook the lentils in just enough water to cover them. When cooked, remove from heat but do not drain. Dice the onion and garlic and grind the pepper.
When the lentils are hand-cool, pour them with any remaining water into a mixing bowl and add the remaining ingredients. Mix together to form a thick paste.
Allow to sit for 15 minutes. Form the paste into four rough patties and fry on a griddle pan on a medium heat for ten minutes, turning regularly. Serve with a light carrot and celery salad, with a lashing of chilli sauce if desired.
Per burger (approx): 295 Cal, 30g C, 20g P, 2g F.