Serves around 6-8
1 white onion finely chopped
1/2 jar chickpeas
1/2 large tin of kidney beans
200g dried green lentils or a full jar
1tsp chilli flakes
1 egg, beaten well with a fork
2 tbs olive oil
Cook the lentils in at least 500 ml of water, do not add salt, for 25 mins and drain.
In the meantime, fry the onion in a little of the olive oil with a tsp of salt.
Mash the kidney beans and chick peas together, add the chilli flakes and season. Taste and add more seasoning if necessary.
When the lentils are soft add them to the mix and mash again and mix together, check the seasoning again and once ok add the beaten egg and stir well.
Oil your hands and make little burgers from the mix, is using the breadcrumbs coat the burgers in them. The mix will be better if in the fridge for a couple of hours but not essential, just might be a bit sloppy when you make the burgers. If you have some breadcrumbs left over just stir them into the mix when finished.
Heat the remaining oil in the pan on #7 and when you drop a small piece of the mix in and it sizzles add the burgers and fry for 4-5 mins each side until cooked through.
Serve with salad, wrap, grated beetroot etc or sweet potato chips. Make as many as you need for the meal and keep the rest of the mix and make it up into burgers when you are ready to eat them. Will keep 48h in the fridge.