by@healthyeating_jo
(Makes 4)
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200g grated beetroot
1 x 400g tin lentils drained (~220g)
1/2 cup quick oats blended into flour (or flour of choice, or almond meal)
1 red onion diced
1 tsp each garlic and ginger paste
1 tsp each cumin powder, smoked paprika, garam masala
1/2 tsp ground coriander
Salt & pepper to taste
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Sautรฉ the onion in a frypan for a few mins until softened, adding some boiling water as required to avoid sticking
Add the garlic and ginger paste and sautรฉ for 1 minute. Remove from heat.
Add all ingredients except oats to a blender and pulse 10 times of so until desired consistency.
Spoon into a bowl and add the oats until it comes together
Divide into 4 and form into patties
Put in the fridge to set for 30 minutes if possible (optional)
Cook in a frypan with a little coconut oil for 4-5 minutes each side.
Portobello Mushroom Bun
2 mushrooms per burger
Remove stems and scrape out gills
Cook mushrooms in a frypan for 5 mins each side
Sprinkle with sesame seeds
Layer buns with burgers, toppings and sauce of choice .