Name: Lentil burgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 100 g dark speckled lentils; 50 g Clearspring Soya mince; 1 tbsp light tahini; 100 g Bute Island mature cheddar style sheese; 20 g flat parsley, chopped; 4 tbsp coconut oil; 50 g gluten free plain flour; 250 g cooked beetroot, sliced; 4 tbsp egg free mayonnaise; 4 gluten free rolls; lettuce

A vegan, gluten free meal everyone will enjoy!

Preparation

Start with cooking the lentils in plenty of water for around 25 minutes and drain. Leave to cool.

To rehydrate the soya mince; add boiling water to the dried soya mince and leave for 10 minutes. Drain and squeeze out any excess water.

Put the soya mince, lentils, sheese and tahini into a blender and blend until you have a smooth paste. Add the flat parsley and mix a bit more.

Coat your hands with the gluten free flour and form 4 burgers from the lentil/sheese mixture.

Heat the coconut oil in a frying pan and fry the burgers for 3 minutes before turning to fry the other side for 3 more minutes.

Spread the mayonnaise on both halves of a gluten free roll, add some lettuce, add a burger and top with beetroot slices.

This recipe is suitable for 2 persons without side dishes, or for 4 persons with boiled potatoes and a side salad.