black bean and lentil burger patties

Recipe by Erasmia Kyriakou

black bean and lentil burger patties

Servings: 6


Chef’s note:
With this recipe, I tried to recreate the flavours of my mother’s meatballs I used to have as a child. The thing I liked most about them was that I could taste the green peppers and onions, so I added those two ingredients in this recipe to share that wonderful memory of flavour with you. This recipe serves 4-6 people.

From the book Easy Enough Even For The Beginner by Erasmia Kyriakou. Find it on Amazon now or buy in the Hungry Cat Café, Harleston.




  1. Put all ingredients into a food processor and mix till everything has combined well. Don’t over mix as you want your patties to have a nice texture and bite. 

  2. Taste and season, remove from the processor and transfer into a bowl.

  3. Lightly oil a non-stick pan and put on a medium-to-high heat.

  4. Take a handful of the mixture, forming a ball in your hands, then flatten and shape.

  5. Pan fry two-to-three minutes on each side or until lightly browned.

  6. I dressed my burgers with mixed leaf salad, tomatoes, onions, cheese, radishes, watercress, red cabbage, chilli mayo, and plain mayonnaise.

  7. Tip: You can also make meatballs with this. Use smaller amounts of mixture and either pan or deep fry. Once you’ve made them, they last in the fridge for four-to-five days, and they also freeze well.

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