- 350 ml of dried lentils
- 1 roughly chopped onion
- 2 grated carrots
- Pinch of pepper
- 1/2 cup of gluten powder
- Oil for frying
Gluten powder is exactly as it sounds; a powdered form of wheat gluten. It's use is as a binder, but for those who are celiacs, you could probably use chia seeds or applesauce, but I have yet to attempt it.
- Soak the lentils in water overnight
- Drain then boil the lentils until soft.
- Drain the cooked lentils. Reserve the water. A small amount is needed for the patties, but the remainder can have other uses like Wakame Mousse.
- Cook the carrots and onions until softened
- Combine carrots, onions, lentils, and pepper. Mix thoroughly,
- Add a small amount of the reserved liquid and stir through.
- Add gluten powder mix again.
- Using egg rings, press to form burger patties.
- Dust each side of the patties with cornstarch.
- Leave patties for about an hour, or until ready to be eaten. They'll last a couple days at least.
- When ready, heat oil in a pan, roughly the amount you would use for shallow frying schnitzel.
- Press the patties firmly between your hands firmly before placing into the oil.
- Fry until brown and crispy on both side.
- Assemble into burgers of your choosing.
I usually have beetroot, gherkin, tomato, soy mayo and sauce. We've actually been preferring them over regular burger patties which is good since a kilo of cooked lentils is cheaper than a kilo of mince.