Vegan Crumbed Lentil Burger

Have a look at my Vegan Crumbed Lentil Burger recipe! That makes 16 burgers!

Ingredients:

• One cup of Basmatti White Rice
• Two Egg Replacements (read the directions on the packet)
• One 400 gram of Lentils
• One 140 gram of Tomato Paste
• One Vegetable Stock Cube
• One Finely Diced Brown Onion
• One Baby Carrot
•  Two Cups of Breadcrumbs
•  A dash of Extra Virgin Olive Oil

Method:

Add one cup of Basmatti White Rice and two standard cups of water into a pot. When it first boils turn down the heat and keep stirring the rice until it becomes too hard to stir. Take the rice off the heat and place aside until the rest of the moisture has evaporated. When the rice becomes cool to the touch empty
it into a large mixing bowl.

Add the Lentil contents into a colander and rinse under cold running water until it becomes clear and empty it into the rice. Also include the tomato paste and one cup of breadcrumbs.

The breadcrumbs help to seal it when cooked and to further bond the ingredients use the replacement eggs, this will stop the ingredients falling apart in the fry pan.

Reduce the vegetable stock cube by placing it in a cup by pouring boiling water just covering the cube. When totally dissolved pour over the rice mix.

Grate the baby carrot on large oblong holes on the grater.

Mix all the above ingredients thoroughly to form this burger.

Use a tablespoon as a measure to lift the amount of Lentil mix and place it into crumbs spread on the chopping board. Crumb both sides of the burgers and place into a non-stick frypan, fry on both sides until cooked through.

Enjoy!

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