Curried Lentil and Chickpea Burgers

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Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!

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Ingredients

Nutrition

Directions

  1. Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
  2. Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
  3. Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
  4. Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
  5. Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
  6. Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
  7. Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
  8. To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
  9. To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.