These burgers are a complete meal in one, containing legumes, whole grain and veggies. I add nuts too but that is completely optional. Serve in a sandwich with salad and hummus, alongside potato wedges and ratatouille, or as a meat substitute as part of a roast dinner. If you don’t have any kidney beans in the cupboard then chickpeas or black eyed beans make a good substitute.
Here I’ve made the mixture into burgers but you can use it instead to stuff vegetables for roasting; you can press the mixture into a 2lb loaf tin to make a lentil loaf; or you can roll the mixture into balls for meatless meatballs.
These burgers freeze well. I tend to cook the whole batch then freeze any left overs. You can then cook them from frozen: pop them in the oven at 180C for about 15-20 minutes, or until they are cooked through and crispy.
Free from: soya, yeast
Gluten free: use gluten free oats
Nut free: omit nuts or use seeds if they are tolerated (shelled hemp seeds work well)
Wheat free: use suitable grains
- 2 handfuls kale or spinach
- 1 carrot (peeled and roughly chopped)
- 3 heaped tbsp walnuts (or other nuts) (optional)
- 1 tin green lentils (drained, rinsed and squeezed to remove excess moisture)
- 1 tin kidney beans (drained and rinsed)
- 1 tbsp tomato purée
- 1/2 cup porridge oats
- 1/2 tsp each of garlic granules and onion granules
- salt and black pepper (to taste)
In a food processor blitz the carrot and kale or spinach. Transfer to a large mixing bowl.
Next blitz the walnuts, lentils and kidney beans in the food processor. You want to leave some chunky bits. Add to the bowl with the veg.
Add the rest of the ingredients to the mixing bowl with the veg, nuts, beans and lentils. Give it a good stir to mix everything together.
Roll into about 15 balls and press flat onto lined baking trays. Bake at 180C for about half an hour, turning half way through cooking. The burgers are ready when they are crispy all over.