Individual Vegetable Burgers

Submitted by Rhiannon and Matt

"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."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 small carrot, grated
• 1 small zucchini, grated
• 400 g can lentils, drained and rinsed
• 125 g can corn kernels, drained and rinsed
• 236.59 ml breadcrumbs
• 14.79 ml mayonnaise
• 14.79 ml chopped chives
• 1 egg
• 29.58 ml oil
• 6 bread rolls
• 6 lettuce leaves
• 6 slice tomatoes
• 6 slice cheese
• 29.58 ml tomato chutney
• salt, to taste
• pepper, to taste

directions

1. Combine carrot, zucchini, lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl
2. Shape mixture into 1/3 cup patties, then refrigerate for 30 minutes.
3. 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.
4. Place in oven for 5 minutes to cook through.
5. Serve on rolls with tomato, lettuce, cheese and tomato chutney (or other condiments of your choice).