Thursday, 28 April 2011

Olive Lentil Burgers

What You Will Need
{2 tsps} olive oil
{1 small} white onion, diced
{8 oz} cremini mushrooms, thinly sliced
{3 cloves} garlic, minced
Fresh black pepper
{1/2 tsp} dried thyme
{1/4 tsp} dried tarragon
{1/4 tsp} smoked paprika
{1/2 cup} pitted kalamata olives (plus a handful more for chopping)
{1.5 cups} cooked green lentils, rinsed and drained (not red, they're too mushy)
{2 cups} breadcrumbs (shop-bought)
{3 tbsp} soy sauce
{1 tbsp} nutritional yeast (optional)
{2 tsps} freshly squeezed lemon juice

Cooking spray

How You Do It
>Preheat oven to 180C.
> In a preheated pan, saute the onion for about 3 minutes with a pinch of salt.
> Add mushrooms, garlic, thyme, tarragon, paprika, and black pepper: 7-10 minutes.
> Pour mushroom mixture into a blender with the olives and process. Add all other ingredients EXCEPT THE BREADCRUMBS
> Pulse until fairly smooth. Transfer into a mixing bowl and stir in the breadcrumbs, adjusting flavour if necessary. Chop up the handful of extra olives and add them to the mixture.
> Shape the mixture into little burger patties, and place on a tray lined with baking paper. Spray with cooking oil.
> First side: bake for 15 minutes, then flip. Second side: repeat. Should be nicely browned.

With homemade walnut pesto!

Pudding! Chocolate orange biccies.

Tempeh bean, lemon and garlic broth.

A veritable feast!

And look! My dill is growing.


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