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Prep 15 mins
Cook 10 mins
This recipe is quick, great for lunch, high in iron & fibre & suitable for diabetics. Coutesy of Australian food company Santarium's website. I haven't tried this recipe out, so I'll leave it as is and won't muck around with it just yet, but it suggests to cook them in the oven for 5 mins after 5 mins cooking in a frying pan, I think this may be because the burgers may burn if left any longer than that.
- 1 small carrot, grated
- 1 small zucchini, grated
- 1 (400 g) can lentils, drained and rinsed
- 1 (125 g) can corn kernels, drained and rinsed
- 1 cup breadcrumbs
- 1 tablespoon mayonnaise
- 1 tablespoon chopped chives
- 1 egg
- 2 tablespoons oil
- 6 bread rolls
- 6 lettuce leaves
- 6 slices tomatoes
- 6 slices cheese
- 2 tablespoons tomato chutney
- salt, to taste
- pepper, to taste
- Combine carrot, zucchini, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl
- Shape mixture into 1/3 cup patties, then refrigerate for 30 minutes.
- Pre-heat a non-stick frying pan over medium heat, add oil and cook burgers in batches for 5 minutes on each side or until cooked through.
- Place in oven for 5 minutes to cook through.
- Serve on rolls with tomato, lettuce, cheese and tomato chutney (or other condiments of your choice).