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- 1 grated carrot
- 1 zucchini, grated
- 1/2 onion finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 400 g brown lentils
- 1/2 cup whole wheat flour
- 1/2 cup fresh breadcrumbs
- 2 tablespoons of chia seeds
- 1 tablespoon of nuggets
- 1 tablespoon of sunflower seeds
- 2 tablespoons chopped fresh coriander
- 1 egg
- 2 tablespoons of water
Sauté the onion, carrot, zucchini, coriander, garlic, and cumin in a skillet until smooth.
Place in a bowl and add the remaining ingredients until well mixed.
If necessary, add additional flour or breadcrumbs if it is too wet or additional water if it is too dry.
Divide the mixture and shape into patties.
Place on a plate lined with baking paper and refrigerate for at least an hour.
Preheat the oven to 180C.
Heat skillet and cold patties 3-4 minutes on each side, being careful not to burn.
Place on a tray lined with baking paper and place in the oven for 5-10 minutes to cook.
Serve chopped in a salad or on rolls with all hamburger fillings.
Nice served with sweet chili sauce or garlic yogurt.
I never measure ingredients, so amounts can be a little low, just add more or less until you get a combination that holds up well.