Lentil Burgers

12ozs 350g continental or brown lentils, soaked and drained
1 bay leaf
1 onion, chopped finely
2 Tblsp soya flour
1 Tblsp tomato puree
salt and pepper
4 Tblsp parsley, chopped
1 tsp cumin
1 tsp yeast extract
wholemeal flour for coating
oil for shallow frying
Put lentils and bay leaf into a saucepan, cover generously with water and bring to the boil. Boil for 10 minutes, then simmer gently for 45 minutes until tender. Drain and remove bay leaf. Add remaining ingredients and mix well,
Form into burgers, at least 4, coat well with flour and shallow fry over moderate heat, turning over once, until crisp on both sides.
Serve with salad and pickle between warm wholemeal baps.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s