Ingredients

• 540ml or 1 3/4 cup brown lentils (canned or cook your own)
• 3/4 cups brazil nuts (or walnuts or almonds) toasted
• 1/4 medium red onion
• 3 cloves garlic
• 1 tsp dried ginger, OR 2 Tbsp fresh ginger
• 2 tsp cumin & 2 tsp turmeric
• 1/2 cups chickpea flour (gluten free version) or whole wheat flour
• 2 Tbsp lemon juice
• 1/2 cup finely chopped fresh cilantro
• 1/4 tsp salt
• 1 Tbsp cooking oil

Directions

1. Place the brazil nuts in a large shallow pan. Toast in a 375 degree oven until brown and fragrant.  Let cool before using.
2. Roughly chop onions, garlic, and ginger.
3. Add everything to a food processor except the cilantro and flour.  Pulse until incorporated.  Add 1/2 the flour and pulse until incorporated.
4. Add finely chopped cilantro and pulse food processor until incorporated and smooth.
5. Remove from food processor and shape the lentil mixture into patties.  Drench and coat each patty in extra chickpea flour or whole wheat flour.
6. In a sauté pan that has been heated to medium heat, add the rest of the cooking oil as needed (approximately 1/2 tsp at a time) and cook each burger 6-8 minutes on each side until nice and crispy brown.

OR

1. Alternatively, place burgers on a cookie tray covered in parchment paper or tin foil.  Lightly coat each burger with a little oil using a brush.  Place in a 375 degree oven for approximately 10-15 minutes or until golden brown.  Flip and place back in oven for another 5 minutes or until golden brown.
2. Serve on a whole wheat bun with your desired toppings (tomato chutney, spinach and tomatoes go great) and a veggie side like the lemony ginger, apple and beet coleslaw.

Lemony Ginger, Apple & Beet Coleslaw

Make 6 servings

Ingredients

• 2 large beets grated
• 2 large carrots grated
• 1 medium granny smith apple peeled and grated
• 2 tbsp fresh ginger grated
• 1 tsp minced jalapeno
• 4 Tbsp lemon juice
• 1 Tbsp olive oil
• 1/4 cup finely chopped cilantro
• 1/4 raisins (optional)
• Salt and pepper to taste

Directions

• 1.  Put all prepped ingredients into a bowl and mix until thoroughly combined.
• 2.  Enjoy.

Recipe created by Amy Symington of the Toronto Vegetarian Association & Amelia Eats.

barbi | Recipes | 08 3rd, 2010 |

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