BBQ season is upon us, and as a vegetarian, this can be a daunting prospect. These patties are terrific and tasty, can be BBQ’ed and used in burgers, or made smaller and eaten in a sandwich or wrap, or served as finger food with a yogurt dip.
1 cup red lentils
Vegetable stock cube
1 can chickpeas
2 cloves garlic
Handful of fresh parsley
Handful of fresh coriander
Tablespoon curry power
Squeeze of lemon juice
1 1/2 cup breadcrumbs
1. Put a large saucepan on to boil with the vegetable stock cube in it. Rinse the lentils (I cheat and do this in a sieve), then throw them in the pot. Boil for 10 minutes. Stir relatively frequently at the start as lentils LOVE to burn themselves on the bottom of my pots!
|My cheats way of rinsing lentils and chickpeas|
2. Wash the parsley and coriander. Drain and rinse the chickpeas (I find until they stop being ‘foamy’ is good). Throw these in a large bowl.
3. Peel garlic, throw in bowl. Chop onion finely, throw in the bowl.
4. Add salt, pepper, curry powder, lemon juice and a slosh of olive oil to the bowl.
5. Drain the lentils. Add half to the bowl. Using a hand-blender, blitz it all until it is smooth. It will be rather liquidy.
6. Add the other half of the lentils, and the breadcrumbs. Stir.
7. Sprinkle flour on the bench. Roll mixture into balls, and then into nice pattie shapes, dusted in flour. I find as long as they are about 1 1/2 cm’s thick, they hold their shape well. I tend to make burger sized ones, as well as mini-bagel sizes, and ones for wraps.
8. Store in an air tight container in the fridge for up to 3 days before frying or BBQing. Cook on a griddle or fry in a little oil until golden brown.
9. Serve as either a burger patty or with yogurt dipping sauce.