Veggie burgers…

Ingredients

• 2 spring onions
• 1 carrot
• 4 dates
• 8 pre-soaked brazil nuts
• 2 tablespoons of desiccated coconut
• 1/4 tsp of salt
• 1 cup of left over red lentil & spinach dahl (see recipe)
• 2 tsp of Ghee
• Besan flour (gram flour) – 1 cup
• Water

Method

Preheat oven to 190

Put vegetables, dates, nuts, oil & coconut in a food processor; pulse a few times to finely dice ingredients.

In a mixing bowl put besan flour and salt. Add water slowly to form a thick paste. Add leftover red lentil and spinach dahl (or veg curry/chili beans, etc) and then add the rest of the ingredients. The mixture should not be too wet – if it is, then thicken with either desiccated coconut or more besan flour.

Prepare a bowl with 2-3 tablespoons of besan flour for rolling patties

Using a tablespoon spoon mixture into your hand, roll in flour and then place onto a baking tray. Once you’ve filled a tray, drizzle a little coconut oil over patties and bake for about 45mins or until cooked through

Serve in Lettuce cups with salad