Easy-to-make delicious Crossbow recipes
Lentil and beet burgers
INGREDIENTS:
138g (2/3 cup) Crossbow brown or black lentils
3-5 medium beetroot, grated
1 clove garlic
2 small red onions, chopped 375ml (1½ cups) bread crumbs
3 free range eggs
5ml (1 tsp) Dijon mustard
10g fresh coriander, chopped olive oil
6 ciabatta rolls, halved and toasted
TO SERVE:
mayonnaise or yoghurt sliced avocado sliced baby tomatoes watercress
METHOD:
Preheat the oven to 200°C and grease a baking sheet. Cook, drain and rinse the lentils.
In a food processor mix the lentils, beetroot, garlic, red onion, breadcrumbs, eggs, mustard and coriander. Blend until smooth and the mixture starts to come together.
Season with salt and pepper and shape the mixture into patties.
Set out on the baking sheet and bake for 10 minutes. Remove from the oven.
Heat the olive oil in a non-stick frying pan over medium to low heat and fry the patties until brown. Make sure you flip the patties carefully, so that they stay together.
◆ Serve on warm ciabatta buns with mayonnaise or yoghurt, avocado, tomatoes and watercress.