Lentil & Walnut Burgers
Servings: 6 burgers
Ingredients
- canned* brown lentils 200g drained
- 40 g walnuts crumbled
- 3 small carrots 100g, grated
- ½ cup rolled oats
- 12 chives chopped
- ¼ tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 tbsp. miso paste
- 2 tbsp. peanut butter
- 1 tbsp. garlic infused olive oil goo
- 2 tbsp. tomato puree
- 1 tbsp. tamari
For the salsa:
- 2 medium tomatoes
- large handful of fresh basil washed and cut
- 2 tsp. balso balsamic vinegar
Celeriac Chips:
- Celeriac root 1 small or ½ large.
- ¼ tsp. cayenne pepper
- 1 tbsp. Garlic infused olive oil
- Black pepper to taste
Instructions
- Preheat the oven 200C
- Grate the carrots into a large mixing bowl.
- Add the lentils, walnuts, oats, chives and spices and mix well.
- Mix the miso, peanut butter, goo, tomato puree and tamari in a small bowl and stir well.
- Add the mixture to the carrots and lentils and stir well.
- Make into burgers and place in an oven dish. Brush lightly with goo.
- Bake for circa 35 mins, turning half way through
- Wash, peel and slice the celeriac. Mix on an oven tray with goo, cayenne and black pepper. Roast for circa 30-40 mins, until browned, turning half way through.
- To make the salsa, cut up the tomatoes mix them with chopped fresh basil and add the balso.
Notes
Tip: If you want an even shape for your burgers you can use a round cookie cutter.
Please Remember: The low-FODMAP allowance for lentils is 46g - so if following a low-FODMAP diet don't exceed 1 burger
* When canned lentils contain lower amounts of FODMAPs