Lentil and Hazelnut Burgers

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Thank you Maxi for the special gift of delicious Rose Harissa from the UK. This is the one @YotamOttolenghi recommends. Thank you Annette for the special delivery. I can’t wait to share my rose harissa creations with you. Not everyone will be able to get their hands on rose harissa, substitute a bit of chilli to taste in the mango pickles. The hero is the lentil patty not the mango harissa pickle

 

Lentils and Hazelnut Burgers

Snacks or small starters you must try these deliciously healthy burger bites. They are so easy to prepare

Ingredients

  • 1 Lemon zest and 1 tsp juice
  • 1 Egg beaten
  • olive oil
  • 1 Garlic
  • 50g Hazelnuts
  • 40g Sourdough
  • 1 can brown lentils 244g net weight
  • 145g raw grated courgettes
  • 4g ea fresh leaves of mint, origanum, basil and parsley
  • 1 tsp chilli or to your taste

Pickled mango and courgette Salad

  • 1 mango cubed
  • 2 courgettes sliced at diagonal angle
  • 1 lemon juice and zest
  • 1 tsp castor sugar
  • 1 tsp rose harissa paste

Cos Lettuce Salad

    Instructions

    • Get all your ingredients ready
    • Dry fry 50g Hazelnuts until you start to smell their nutty flavour leave to cool.
      Toast the 40g Sourdough and when cool blitz in a blender with the nuts. Drain a can of lentils and add to a blender
      Leave the bread and nuts a chunky blend rather than too fine. This gives texture to the patty
      Lentil and Hazelnut Burgers
    • Roughly chop the mint, basil and oregano
      Add 2 grated baby marrows to blender along with the nut mix, herbs, 1 smashed garlic clove, zest of 1 lemon and about 1tsp lemon juice and 1 Tbls of olive oil, and 1 tsp chilli
      Lentil and Hazelnut Burgers
    • Pulse blitz until mixture comes together
      Add 1 lightly beaten egg
      Pulse blend until it resembles a sticky blend of the ingredients but is not pureed. It must have texture
      Lentil and Hazelnut Burgers
    • Roll and shape into 12 +- 42g patties. Cover and refrigerate for 30 min or until ready to cook
      Lentil and Hazelnut Burgers
    • Prepare the Pickled mango and courgette Salad
      Slice 2 ends off the mango and cut diagonal lines into the flesh without going all the way through the skin. Now turn the mango inside out by pushing your fingers up through the skin side. The mango can be easily sliced out or you can use as a garnish. Chop the rest of the mango including the skin into cubes and place in a bowl
    • To the mango bowl add 1/2 tsp salt and 1 tsp castor sugar
      Add juice of 1/2 lemon
      Slice 2 courgette (baby marrows)at a diagonal about 2mm thick. stir to mix all the ingredients together
      Place in bowl with mango add grind of pepper and 1 tsp harissa paste. Leave to marinade for 15 min
      Mango Pickle
    • Add 1 Tbls of coconut oil to the pan
      When hot and sizzling add the patties and cook for 4-5 min per side
    • Flip patties when golden brown
      Lentil and Hazelnut Burgers
    • If you like you can also add a small ramekin of water to the hot pan and place the lid immediately on top to steam the patties for more cooking. This also means you can use less oil for frying.
      Lentil and Hazelnut Burger
    • Serve with Mango Salad
      Lentils-and-Hazelnut-Burgers

    Alternative Salad Choice - Cos and Tomato Salad

    • Prepare cos lettuce by cleaning and separating the leaves
      Chop 2-3 tomatoes into cubes and place in a sieve to drain I had exotic tomatoes which I also added to my drained tomatoes along with fresh origanum leaves, salt and pepper
      Lentil and Hazelnut Burger
    • Lentil and Hazelnut Burger
    Course: Healthy, Light Meal, Lunch, Snack
    Keyword: Vegetable

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