Allergy free red lentil burgers recipe

Ingredients

• 375g red lentils, soaked for 45 minutes and drained
• 3 cups water
• 1 small onion, finely chopped
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 2 cloves garlic, minced
• 1 tomato, finely chopped 
• 6 large tbsps Orgran all purpose flour or rice flour
• Salt and pepper, to taste
• 1 tsp Orgran No Egg
• 1 tsp Dijon mustard, curry powder or ground cumin, to taste
• Rice or corn crumbs, to coat
• Olive oil, for cooking

Method

• Put the soaked lentils in a saucepan with 3 cups water and bring to the boil. 
• Reduce the heat and simmer for 10-12 minutes until soft then drain them well.
• Put the lentils and onion in a food processer and blend until roughly chopped.
• Add all the ingredients except the rice crumbs to a large bowl, mixing until evenly combined.
• If you like lentil burgers with a smooth texture, process all the ingredients except the crumbs and oil until smooth.
• Cover a plate with rice or corn crumbs.
• Form the lentil mixture into patties and coat each with rice or corn crumbs.
• Pan fry in olive oil for 2-3 minutes each side over a medium-high heat or cook on the barbeque.
• If you don’t use all the lentil mixture in one go, you can store it in an airtight container in the refrigerator for 3-4 days, using some at a time.