black bean and lentil burger patties
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.
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.
Taste and season, remove from the processor and transfer into a bowl.
Lightly oil a non-stick pan and put on a medium-to-high heat.
Take a handful of the mixture, forming a ball in your hands, then flatten and shape.
Pan fry two-to-three minutes on each side or until lightly browned.
I dressed my burgers with mixed leaf salad, tomatoes, onions, cheese, radishes, watercress, red cabbage, chilli mayo, and plain mayonnaise.
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.