Everyday food CANNED LENTILS PANTRY CHAMPS!
LENTIL BURGERS WITH TAHINI SAUCE
SERVES 4 PREP 15 MINS COOK 10 MINS
• 1 tbsp vegetable oil
• 1 onion, chopped finely
• 2 garlic cloves, crushed
• 400g can brown lentils, drained, rinsed
• 400g can chickpeas, drained, rinsed
• 1 cup cooked long-grain brown rice
• ¼ cup sun-dried tomato pesto
• ¼ cup plain flour
• 4 hamburger buns, split
• 50g baby spinach leaves
• 1 carrot, cut into ribbons
• 8 slices drained canned beetroot
• sumac, to sprinkle
TAHINI SAUCE
• ½ cup extra-light sour cream
• 2 tbsp tahini
• 2 tbsp warm water
1 In a large frying pan, heat half the oil on medium. Saute onion 5 mins. Add garlic, cook 1 min or until fragrant. Cool slightly.
2 In a food processor, place cooled onion mixture, lentils, chickpeas, rice and pesto. Process until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.
In a large, non-stick frying pan, heat remaining oil on medium.
