Ingredients
Serves 4
1 x 400g cooked chickpeas, drained and rinsed
1 tablespoon tahini
100ml olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large potato, peeled, cut, boiled and mashed.
1 large onion, finely chopped
1 carrot, peeled and finely chopped (use a food processor for this)
2 sticks celery, finely chopped
Salt and pepper to taste
For the chilli tofu mayonnaise
150g silken tofu
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 Birdseye chilli, de-seeded and sliced thinly
125ml olive oil
Method
In a food processor combine the chickpeas, tahini, oil and spices, blitz until smooth and thick.
Have the potato cooked, mashed and kept at room temperature ready for assembling the patties.
In a sauté pan, heat the oil, fry the spices for 1 minute before adding the vegetables. Cook the vegetables on a low heat until softened, remove and cool.
In a large bowl, mix all the ingredients until well combined, form into patties and refrigerate for one hour. At this point, the patties can be rolled in bran or sesame seeds, even oats although not necessary.
To cook, add a dash of olive oil to a sauté pan or barbeque plate and fry the lentil burgers on a medium heat until browned and heated through. Serve with salad or in a burger bun.
Chilli tofu mayonnaise
Using a food processor, blitz the tofu, lemon juice, mustard and chilli.
Slowly add the oil until it is emulsified and thick. Store in a container in the fridge.