Ingredients
- 2 teaspoons extra virgin olive oil.
- 1 clove garlic, crushed.
- 1 red onion, finely chopped.
- 1 carrot, grated.
- 1 zucchini, grated.
- 100 g cooked lentils or your choice.
- 50 g cooked quinoa.
- 1 small sweet potato, steamed and lightly mashed.
- 15 g sunflower seeds.
- 15 g pumpkin seeds.
- 1 teaspoon chia seeds.
- 1/2 teaspoon paprika.
- 1/2 teaspoon cumin, ground.
- 1/2 teaspoon turmeric.
- 1 teaspoon sea salt.
- Freshly cracked black pepper.
- 1 pinch cayenne pepper.
To Serve
- 4 handfuls mixed greens.
- 1 lemon, juice and zest.
- 3 tablespoons extra virgin olive oil.
Directions
- 1. Heat 1 teaspoon of oil in a large frying pan over a medium heat. Add the garlic and onion and sauté for about 2 minutes. Add the carrot and courgette and cook until softened.
2. Transfer to a large bowl and stir in the lentils, quinoa, mashed sweet potato, sunflower, pumpkin and chia seeds, spices, salt and pepper. Mix well, tasting and adjusting the seasoning if needed. Let the mixture stand for a few minutes, then shape into 4 patties.
3. Heat a non-stick frying pan on a medium heat for about 1 minute, then add 1 teaspoon of oil. Add the burgers and cook for about 5 minutes on each side until browned.
4. Meanwhile, steam your choice of mixed greens. Drain the steamed vegetables and serve them on a warm plate along with 2 burgers, drizzling with the lemon and olive oil. Pack the other portion away for lunch the next day.
Note
As Angelique says, "lentils are one of my favourite ingredients, as they’re high in protein and iron – both crucial for happy hormones. The addition of sweet potatoes and antioxidant rich carrots gives a touch of sweetness, making these burgers perfect for kids, too."
Ingredients
- 2 teaspoons extra virgin olive oil.
- 1 clove garlic, crushed.
- 1 red onion, finely chopped.
- 1 carrot, grated.
- 1 zucchini, grated.
- 100 g cooked lentils or your choice.
- 50 g cooked quinoa.
- 1 small sweet potato, steamed and lightly mashed.
- 15 g sunflower seeds.
- 15 g pumpkin seeds.
- 1 teaspoon chia seeds.
- 1/2 teaspoon paprika.
- 1/2 teaspoon cumin, ground.
- 1/2 teaspoon turmeric.
- 1 teaspoon sea salt.
- Freshly cracked black pepper.
- 1 pinch cayenne pepper.
To Serve
- 4 handfuls mixed greens.
- 1 lemon, juice and zest.
- 3 tablespoons extra virgin olive oil.
Directions
- 1. Heat 1 teaspoon of oil in a large frying pan over a medium heat. Add the garlic and onion and sauté for about 2 minutes. Add the carrot and courgette and cook until softened.
2. Transfer to a large bowl and stir in the lentils, quinoa, mashed sweet potato, sunflower, pumpkin and chia seeds, spices, salt and pepper. Mix well, tasting and adjusting the seasoning if needed. Let the mixture stand for a few minutes, then shape into 4 patties.
3. Heat a non-stick frying pan on a medium heat for about 1 minute, then add 1 teaspoon of oil. Add the burgers and cook for about 5 minutes on each side until browned.
4. Meanwhile, steam your choice of mixed greens. Drain the steamed vegetables and serve them on a warm plate along with 2 burgers, drizzling with the lemon and olive oil. Pack the other portion away for lunch the next day.