Mushroom & lentil patties

Serves: 8
Prep: 15
Cook: 35

Hearty and flavourful, these veggie patties will satisfy vegans, vegetarians, and flexitarians alike!

Ingredients

  • 1/2 red onion
  • 250 g button mushrooms
  • 1 x 400g tin brown lentils, rinsed and drained
  • 1 Tbs chia seeds
  • 2 tsp reduced salt, gluten free tamari / soy sauce
  • 1 Tbs no added salt tomato paste
  • 1 Tbs olive oil
  • 1 tsp dried mixed herbs
  • 1/2 tsp ground paprika
  • 4 Gluten Free Weet-Bix™, finely crushed
  • Salt & pepper
To serve
  • Lettuce leaves or buns, and toppings of choice

Method

  1. Step 1

    Preheat oven to 180°C, line an oven tray with baking paper and spray lightly with oil.

  2. Step 2

    Pulse onion and mushrooms in a food processor until finely chopped, tip into a large bowl.

  3. Step 3

    Add lentils to the processor, pulse to a rough paste, and transfer to bowl with mushrooms.

  4. Step 4

    Add chia seeds, tamari, tomato paste, olive oil, herbs and paprika to the mushrooms and lentils. Mix well. Add crushed

  5. Step 5

    Divide mixture into 8 portions and shape into burger patties. Place patties on the prepared pan, spray tops with a bit of oil, and bake for 30 - 35 minutes, flipping once after 20 mins, until golden on top and firm in the middle.

  6. Step 6

    Serve patties on a salad, a lettuce leaf, or a gluten free bun, with burger toppings of your choice.

Tips

  • No food processor? Mushrooms can be chopped very finely with a knife and lentils can be mashed with a fork.
  • Burgers can also be baked in advance, and then re-heated in a lightly oiled skillet over medium heat.

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