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
