Spiced Lentil Burger Patties
Preparation time: 35mins //Ā Makes 10-12 small patties or balls
- 160g (5½ oz) red lentils, rinsed
- 450ml (15 fl. oz.) water or vegetable broth
- 175g (6 oz) tinned chickpeas
- ¼ small red onion, finely minced
- 4 fresh dates (approx. 85g (3 oz)), diced
- small handful fresh mint leaves (approx. 1 tbs), finely shredded
- 1 tsp Hungarian sweet paprika
- 1 tbs dried oregano
- 2 tsp ground cumin
Add the lentils and water or broth to a medium saucepan, bring to a boil and gently simmer for 10 minutes, adding more water if needed.
Strain off excess liquid and allow to cool.
Meanwhile by hand or in a food processor coarsely pulse the chickpeas, being sure not to over process them to a paste.
In a large bowl combine the chickpeas with the dates, mint and spices season with a good pinch of ground rock salt and add in the cooled lentils.
The lentils should be reasonably mushy and this should bring the patty mixture together nicely. Roll about a tablespoon of the mixture at a time into small flat patties or balls if you prefer.
The patties can be tossed in breadcrumbs at this stage if you like.
Fry the patties or balls in about 1cm of vegetable oil until golden on all sides, set aside on absorbent paper. Serve warm.

Chilli, Apple, Tomato Sauce
Preparation time: 10mins //Ā Makes approx. 2 cups
- 4 red chillies, deseeded (or try ½ red capsicum (bell pepper) for a milder version)
- 1-2 large ripe tomato
- ¼ cup apple sauce
- 1 tsp cumin seeds, roasted
- 2 tsp apple cider vinegar
- pinch raw sugar
- squeeze of lemon juice
- 3 tbs olive oil
In a food processor blend the chillies or capsicum with the tomato, apple sauce, cumin seeds, apple cider vinegar, sugar and lemon until smooth.
Fold through the olive oil.
Transfer to a sterile jar and keep in the fridge for up to 7 days.
Spiced Lentil Burger Patty Pockets w/ Chilli, Apple, Tomato Sauce
- spiced lentil patties
- chilli, apple, tomato sauce
- wholemeal pocket bread, warmed in the oven
- cucumber, sliced
- tomato, sliced
- avocado, sliced
- baby spinach, washed
- fresh coriander (cilantro)
Slice the top off the warmed pocket bread and fill with the ingredients topping off with a drizzle of the tomato sauce and a few sprigs of fresh coriander.
Alternatively add your favourite vegan or dairy cheese and yoghurt or hummus to complete this delicious and healthy vegetarian recipe.
