I almost love making burgers just as much as I love making soup! These tasty thai burgers are delicately spiced with cayenne and thai paste. They are great as a lunch served with home-made salsa or maybe a creamy coconut and cashew sauce with a green side salad OR you can have these as your main meal served on a bed of fragrant thai coconut rice topped with green beans…..mmmm yum!
makes approx 12 burgers
100g red lentils
1 red onion finely chopped
2 cloves garlic finely chopped
1 small carrot chopped
1 medium carrot grated
1 flax egg ( see recipe below )
1 tablespoon dried parsley
1 organic veg stock cube
400ml boiling water
5 tablespoons mixed fresh parsley and coriander
1 tablespoon thai paste
1 tablespoon vegetable or coconut oil
1-2 tablespoons vegetable oil or coconut oil for frying the burgers
flour to coat the burgers when shaping
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon dried red chillis
1/2 teaspoon smoked paprika
1/2 teaspoon rock salt
1.2 teaspoon black pepper
Make up the flax egg ( see below ). Make up the vegetable stock by dissolving the cube in the boiling water, add the flax egg and stir, set aside.
To make the flax egg:
2 tablespoons flax seeds (linseeds) ground to a powder
4 tablespoons of water
Grind the flax seeds to a powder in a vitamix or similar grinder and add water, stir thoroughly and put in fridge for 15 minutes to coagulate.
Make up the vegetable stock using the veg stock cube and water, set aside.
Heat the oil in a large frying pan. Add the chopped onion, garlic and carrots and cook for approx 5 minutes until onion is soft.
Add the spice mix and cook for 2 minutes on a medium heat, stirring continuously. Add the dried parsley, lentils, thai paste and vegetable stock, bring to the boil and simmer for approx 20 minutes.
Once most of the liquid has been absorbed by the lentils add the oats, freshly chopped parsley and coriander and the grated carrot, mix thoroughly. If the mixture is too sloppy then add more oats until you achieve a firm/moist mixture. Set aside mixture to cool for about 15 minutes.
Once cooled make into burger shapes, roll in flour and chill in the fridge for about 15-30 minutes to give the burgers a chance to set.
Heat the oil in a pan and cook on a medium heat for a few minutes on each side until golden brown.
Serve with a wedge of lemon, salsa, green salad and/or home-made fries.