For a quick and easy week night meal combine these tasty lentil patties, high in protein and fiber, with your favourite in season vegetables and fresh bakery rolls.
1 red capsicum (200g)
olive oil cooking spray
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 x 400g can lentils, drained, rinsed
2 red chillis, deseeded, finely chopped
⅓ cup semi-dried tomatoes, roughly chopped
¼ cup mint leaves, roughly chopped
1¼ cups purchased herb pepper
1 cup dried breadcrumbs
4 bread rolls of choice, toasted and halved
⅓ cup purchased hummus
4 baby cos lettuce leaves
225g can sliced beetroot, drained
2 tbsp mayonnaise
2 tbsp tomato sauce
1 avocado, skin and stone removed, sliced
2 tomatoes, sliced
1 Preheat oven to 200C. Spray capsicum with oil and bake on a baking tray for 25 minutes or until skin is blackened on all sides. Remove from oven and put in a plastic bag. When cool enough to touch remove skin and seeds. Roughly chop and put in a food processor.
2 Heat 1 tbsp of the oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add garlic and cook for 1 minute.
3 Add onion mixture to capsicum with half of the lentils, chilli, semi-dried tomato, mint, herb pepper and ½ cup of the breadcrumbs. Pulse until roughly chopped and well combined. Transfer to a bowl. Add remaining lentils.
4 Form 4 patties. Put remaining breadcrumbs in a shallow bowl. Coat patties with breadcrumbs. Put on a large plate and refrigerate for at least 30 minutes.
5 Heat remaining oil in a non-stick frying pan over medium heat. Cook patties for 2–3 minutes or until golden. Turn and cook for a further 2–3 minutes.
6 Put base of bread rolls on 4 serving plates. Spread with hummus. Top with lettuce, beetroot, pattie and a dollop of mayonnaise and tomato sauce. Add avocado and tomato. Close burger with top of bread roll. Serve immediately.