These scrumptious burgers are gluten free, cow’s milk free, high in protein, low in fat. Great heart food, great skin food.
Ingredients:
2 cans of well rinsed brown lentils
1 can of well rinsed chick peas
1 grated zucchini
¾ of block of goat’s fetta (optional)
2 tablespoons of dried onions
½ tablespoon of dried garlic
1 tablespoon of curry powder
1 teaspoons of dried coriander
1 teaspoons of cumin
2 eggs
Pinch of salt (optional)
Chick pea flower for rolling burgers in (or wheat flour or flour of your choice)
Olive oil for frying
Method:
Roughly mash lentils with chick peas in a large bowl
Add grated the zucchini, goat’s fetta, dried onion, dried garlic, curry powder, dried coriander, cumin, 2 eggs and pinch of salt and stir with a wooden spoon.
Dust your hands and a dinner plate with flour. Roll into 5 cm slightly flattened balls. Mixture will be a bit sticky, but hold together.
Makes around 10 burgers.
Fry on a medium heat until crispy and crunchy on the outside. Fry in enough oil so as to gain a nice crust and to not stick
Serve with 1 teaspoon of coriander chutney with one cup of yoghurt and a splash of lime juice…Or
Serve with 1 ½ crushed garlic glove mixed with one cup of yoghurt with ¼ teaspoon of salt, with some black pepper and a splash of lemon juice.
