BEETROOT, RED LENTIL AND SEED BURGERS

BEETROOT, RED LENTIL AND SEED BURGERS

Last study weekend one of my friends brought my aubergine and butternut squash curry for lunch and another one had my kale koftas. Couple of days later, on the school run, another friend told me she made my butternut squash and pear soup for dinner. She took it for her lunch to work the next day and ended up sharing my recipe around her office.

This makes me
so happy. I love cooking for people and I love when they cook my recipes. Sharing food is one of life’s great pleasures. When people enjoy my food it truly warms my soul. Don’t we all love sharing a great meal? Is this why TV cookery programs are ever so popular and chefs are enjoying a celebrity status?

Wouldn’t it be great if these chefs promoted healthier way of eating instead of basting everything with butter and free-poring olive oil over their food? Jamie Oliver has always been at the forefront of the “food revolution". Nobody can deny his passion and dedication. All that aside, his book Foods in Minutes was awarded the Worst Cook Book of 2011 by PCRM (Physicians Committee for Responsible Medicine). The meatball sandwich clocks up more fat than a Big Mac and has more than double the calories. Looking through his most recent book, Jamie’s 15-Minute Meals, it looks like Jamie has listened. In his latest collection of recipes he has scaled down the oil and other fats. He has also included nutritional info. It is a step forward. Will Nigella join him?

Today’s recipe was a surprise to me. Why? Both kids loved it! Yes, my daughter and son happily munched their way through these. My son even contemplated taking the one leftover burger to school for his lunch. These were his words:”I think I will have it for school, I don’t care if my friends think I am a freak!” It sure made me laugh!

beetroot-burgers

BEETROOT, RED LENTIL AND SEED BURGERS

ingredients
180g (1 cup) red lentils
2 cups water
2 medium beetroot, cooked
1 tsp vegan bouillon powder (I use Marigold)
150g (1 cup) seed mix (linseed, sesame, pumpkin and sunflower..)
3 Tbs gram flour

method
  1. In a medium saucepan combine the lentils and water, bring to a boil, cover and simmer gently for 15 mins, or till the lentils are soft and most of the water has evaporated, drain any remaining water. Sit aside to let the lentils cool down.
  2. Place the cooled lentils in a large mixing bowl.
  3. Grate the beetroot and add to the lentils.
  4. Next add the rest of the ingredients.
  5. Line a baking tray (one that fits your fridge) with a grease proof. Make 8 burgers from the mixture, place them on the tray and chill for at least half an our.
  6. Bake at 180C for 20min, turn over and cook for further 10min.
  7. Serve in a burger bun or as I did with some mashed potatoes made with almond milk.

beetroot-burgers-2
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