Lentil, Chickpea and Pepper Veggie Burger

By Monday, September 22, 2014

This is a really lovely recipe that combines winter ingredients, like sweet potato and lentils with summertime favourites like peppers to create a deliciously flavoursome and substantial veggie burger. It is packed full of goodness and the ginger gives it a little kick that promises to keep you on your toes! 

Serves 8

You will need:

1 tin cooked chickpeas
150g lentils
1 pepper
1 inch piece ginger, chopped
1 garlic clove, chopped
1 large handful spinach
1 handful fresh basil
1 egg
1 tsp coconut oil
3 limes, zested and juiced
250g peanuts, roasted
1 pinch chilli flakes
1 pinch smoked paprika

Preheat the oven to 220 degrees/ gas 7. Begin by soaking your lentils for 30 minutes in cold water. Rinse, place in a saucepan and cook according to package instructions.

Put the pepper on a baking tray with the coconut oil, ginger, garlic and plenty of salt and pepper. Roast for 15 minutes, until starting the char. Cut into chunks and place in the magimix. 

Add in the cooked lentils, limes, chickpeas, ginger, garlic, spinach, basil, salt and pepper. Pulse until everything is combined. You want the ingredients to be pretty visible, so don't overblend.

Test for seasoning and once you are happy, add in the egg. Pulse a few more times until everything is bound together.

 Form into 8 patties and leave to chill in the fridge for at least an hour. 

Preheat the oven to 200 degrees/ gas 6. Bake the patties for 15-20 minutes, until nice and golden. In the meantime, make the peanut sauce. Place the peanuts in a magimix and blend until a paste forms. Add in the lime juice, chilli flakes, paprika and enough water to make a smooth paste.

Serve the burgers on a tasty green salad and with spiced sweet potato fries on the side. Enjoy!

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