Ingredients

• 1⁄2 cup of dried lentils
• 2 tablespoons of extra virgin olive oil
• 1 brown onion, chopped very finely or puréed
• 2 x 125g cans of chickpeas, rinsed, drained
• 1 tablespoon of tahini
• 1 tablespoon of lemon juice
• 3 tablespoons of good quality breadcrumbs
• 1⁄2 cup of breadcrumbs, (or crushed cornflakes) to coat patties

Directions

In a medium saucepan of boiling water, reduce the heat to medium and cook lentils for 15 minutes until tender, scooping off the white fluffy stuff that rises to the top, then drain well.

In the meantime, heat 2 teaspoons of the oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes or until the onion softens. Stir often.

In a food processor, whizz cooked lentils, cooked onion mixture, chickpeas, tahini and lemon juice until almost smooth. Stir in the breadcrumbs and combine well (you may need to add some extra breadcrumbs if the mixture is too sticky).

Place the breadcrumbs (or crushed cornflakes) on a plate.
Shape tablespoons of lentil mixture into small patties and dip each patty into the breadcrumbs as you go, tossing and patting to coat. Place in the fridge for 30 minutes to chill.

Heat the remaining oil in a frying pan. Cook the patties in batches for 2–3 minutes each side, or until golden brown.

Refer to Mini burgers recipe for serving suggestion.