Ingredients
- 2 x 400 g lentils, drained, rinsed
- 2 eggs
- 250 g cottage cheese
- 3 thinly sliced spring onions
- 1 carrot, peeled, and grated
- 1 finely chopped long red chilli
- 2 1/2 cup gluten-free breadcrumbs
- Salt and pepper
- 2 1/2 cups gluten-free plain flour
- Salt and pepper
- 1 cup gluten-free plain flour
- 1 Tbsp Cold water
- 1/2 cup walnuts, finely chopped
- 1/2 cup grapeseed oil, to fry
- to serve Anathoth Farm Sweet Chilli Relish
- to serve gluten-free hamburger rolls and salads of your choice
Method
- To make the patties, place half the lentils in a food processor. Add 1 egg and process until smooth. Transfer to a large bowl.
- Add the remaining lentils, cottage cheese, spring onion, carrot, chilli and 1 1/2 cups of the breadcrumbs. Season with salt and pepper. Stir well to combine then form into 8 patties and transfer to a plate.
- Place flour into a shallow bowl. Whisk remaining egg in a separate shallow bowl with 1 tbsp cold water. Combine remaining breadcrumbs and walnuts in a separate bowl.
- Lightly coat each patty in flour, egg wash and finish with walnut breadcrumbs.
- Heat oil in a non-stick frypan over medium heat. In two batches, add 4 patties and cook for 5 mins each side until golden and heated through.
- Serve each patty on hamburger bun with salads and a generous spoonful of Sweet Chilli Relish
