These are so good straight from the pan or cold the next day. They are really yummy, a fantastic healthy family treat.
1 x 400g tin organic lentils, drained & rinsed
1 onion, finely diced
4 garlic cloves, chopped finely
100ml cold water
200g cottage cheese
1 lemon, zested & juiced
1 handful fresh mint, chopped
1 handful fresh breadcrumbs + extra to coat
50g parmesan, grated
1 tbs ground cumin
Salt & pepper
1/2 cup plain flour
2 eggs, whisked
Drizzle some olive oil in a small heavy based saucepan and saute onion & garlic until soft.
Add lentils and water and simmer for 15 mins or until water has evaporated. Let the lentil mixture cool.
Add the cottage cheese, chopped mint, lemon zest & juice, mint, breadcrumbs, parmesan and cumin and season to taste with salt & pepper.
Form the mixture into small patties, coat lightly with flour, dip in egg & then the breadcrumbs.
If you’ve got time, place the burgers into the fridge for at least 30 mins. When ready to cook, heat a good amount of olive oil in a non stick frypan and fry the burgers until golden on both sides.