Ingredients
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½ cup (125ml) uncooked brown lentils
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1 x 410g tin butter beans, drained
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1 onion, finely chopped
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2 eggs
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5 tbsp (75ml) wholewheat or cake flour
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1 carrot, grated
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1 tbsp (15ml) tomato sauce
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½ tsp (2.5ml) baking powder
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1 tbsp (15ml) lemon juice
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2 tsp (10ml) dried mixed herbs
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½ tbsp (7.5ml) ground coriander
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½ tsp (2.5ml) salt
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black pepper to taste
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1 tbsp (15ml) sunflower oil
Method
Place lentils in a pot with enough water and bring to the boil.
Simmer for 30-40 minutes or until soft.
Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil. Heat some oil in a frying pan.
Spoon about ¼ cup of the mixture into the pan per patty. Fry patties over a medium heat.
When the top begins to set, turn over and fry until golden brown.
Serve on a wholewheat roll as a hamburger with lettuce, tomato and cucumber.
Recipe By Barbara Blake
www.heartfoundation.co.za