These little beauties don’t look that great, in fact they look a little bit like….never mind…but they taste amazing. They are super low in calories (about 150 + per pattie) – and I know this because AT and I were using Calorie King to track our eating…you put in the ingredients and portion size and hey presto. Thanks a million Calorie King – for helping me to lose weight and feel really guilty about every single thing I eat. I like to add some puree pumpkin to these patties, it gives it a nice sweetness but you could also add any number of delicious ingredients like harrisa paste, roasted capsicums, spinach leaves. I have been making these for years and you can even freeze it in portions for later use. They can be made into burger patties or rolled into small, bite-sized snacks. This recipe really comes alive when dipped or drizzled with tahini and sweet chilli sauce.
Lentil & Chick Pea Burger Recipe
1 cup tinned lentils (drained)
1 onion diced
1 tsp cumin
1 tsp ground coriander
1 tsp garam masala
1 can chick peas (drained)
fresh parsley and corriander, handful of each
2 cups breadcrumbs
big handful of toasted sunflower seeds
flour for dusting
Saute onion in pan with some oil
Add spices and stir until fragrant
Put chick peas, egg, onion mixture and half of the lentils and sunflower seeds in a processor. Process for until smooth (but not too smooth).
In a big bowl put all the remaining ingredients and the processed mixture. Mix.
Shape into patties, dust with flour and pan fry in a little oil.
Serve on toasted pide or ciabatta, with roasted capsicum and drizzled with tahini and sweet chilli sauce.