These Lentil Burger Patties are so versatile. Just let your imagine run wild for their use in the lunchbox or as a main meal. Burgers, lentil ball rolls, salads etc. Lentils are a legume – they are a complex carbohydrate so will give your child longer lasting energy and they are packed with protein so great for keeping their tummies full.
- 1 tin brown lentils
- 1/2 onion finely diced or grated
- 1 garlic clove crushed
- 1/2 small carrot grated (liquid squeezed out)
- 1/2 small zucchini grated (liquid squeezed out)
- 4 tblsp rice flour
- 1 egg
- 1 tbspn tamari (soy sauce)
- 1 tspn coriander
- 1 tspn cumin
- salt and pepper to taste
- Rice Crumbs (you could use bread crumbs if not GF)
- Coconut oil
- Put all ingredients (except rice crumbs) into food processor and blend.
- With moist hands form burger sized patties and/or small meatball sized balls. Pack tightly with your hands.
- Put rice crumbs on a plate and coat the patties, then mix the crumbs into the patty, then recoat in the crumbs again.
- Let sit in the fridge for a minimum of 15 minutes to firm up a bit.
- In a frying pan, warm a little oil over medium heat, and cook patties for about 5 minutes each side. With the lentil balls, turn them frequently but still cook for 10 minutes in total.
Freezing / Storing Instructions
Wrap patties in parchment paper, then in glad wrap. Put in ziplock bag with date on it. The lentil balls can go into an airtight container. You will need to reapply crumbs after defrosting.
Another 2 ways to use this recipe
- Add more grated vegetables eg. potato, sweet potato.
- Serve with tabouli quinoa salad as a main meal.