Lentil and Sunflower Seed Burgers

Time does not include a few hours refrigeration time. This was one of the best vegetarian burgers I have made. The entire family loved it even the meat-eaters! I used oats for the breadcrumbs as well for the gluten intolerant amongst us. Served on wholegrain rolls with spinach, tomatoes, pickled cucumbers and bbq sauce...very very good. From Low-GI Vegetarian Cooking.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 400  g brown lentils, drained and rinsed
• 1  tablespoon  oil
• 1  small onion, finely chopped
• 1  garlic clove, crushed
• 1  carrot, finely chopped
• 1⁄3 cup sunflower seeds
• 1⁄2 cup rolled oats
• 1⁄2 cup  whole wheat breadcrumbs
• 1  tablespoon soy sauce

Directions

1. Place lentils in food processor and pulse until they resemble bread crumbs.
2. Heat 1/2 tsb oil and saute onions until soft. Add garlic and cook stirring for 1 minute. Add carrot and cook for a further 2 minutes.
3. Place lentils and onion mixture in a large bowl and add remaining ingredients.
4. Mix with hands to combine and shape into patties.
5. Refrigerate for a few hours to firm.
6. Heat remaining oil in pan and brown on both sides.
7. Serve.