Prep 20 mins
Cook 8 mins
I went through a phase of making 'mush' to make use of any veggies that were in danger of going off. After leaving this 'mush' for an hour or so I found that it would clump together if made to a certain consistency and was perfect for moulding into burgers... a yummy, messy recipe.
- 1 red pepper, diced
- 1 large courgette, cut into nice little semi-circular bits
- 1 red onion, peeled and chopped
- 4 -5 cups fresh spinach leaves
- 100 g mushrooms, diced
- 250 g tinned lentils
- 2 cups rice, cooked beforehand (I generally use basmati rice but this is only due to the limitations of my cupboard)
- garlic, to taste
- cayenne pepper
- 2 tablespoons olive oil
- Heat the oil in a large saucepan over a medium to high heat.
- Add the red onion and red pepper and stir (I generally add a clove or two of garlic (crushed) at this point).
- When the onions have softened, add the mushrooms and courgettes.
- Cook for 5 or 6 minutes, stirring occasionally.
- Add the lentils, plus water/ vegetable stock in which they were tinned.
- Stir mixture together and allow to cook for a further 5 minutes.
- Add rice, reduce the heat slightly and cook until the mixture really starts to stick together.
- Add salt, cayenne pepper and more garlic if necessary.
- Stir in the spinach leaves until they are fully wilted.
- Remove from heat and leave to cool for an hour or more.
- When ready, squeeze the mixture into burger (ish) shapes and whack em in a frying pan.
- Tasty even without making them into burgers, but they tend to look a little more appetising!
- Serve with salad or in a bun, up to you.