This is a great recipe for a family meal, packed with lots of good ingredients for healthy eating at dinner
such as brown rice, beans and lentils. This is great for vegetarians and vegans as well as those who might not like beans and lentils, as well as fussy eaters. I particularly like the burgers colour as they look quite like meat burgers. These burgers are not too dry and crumby, unlike many veggie burgers.
120g green lentils
100g brown rice
1 medium onion, finely chopped
2 cloves garlic, crushed
400g tin kidney beans, drained
2 tablespoons flaxseed
1/4 teaspoon ground cumin
1/4 teaspoon dried coriander
1/4 teaspoon mild chilli powder
30g fresh coriander, finely chopped
pepper, to season
- Cook the lentils and rice as per the packs instructions.
- Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
- Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well.
- Whisk the eggs in a separate bowl and then add to the rest of the ingredients.
- Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized burger or larger. Repeat.
- To cook the burgers, heat about 1 tablespoon of oil at a time in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.
- You can omit the peas, sweet corn, chili and fresh coriander of course, if you wish.
This recipe is courtesy of Baby-led feeding, with the following 2 changes I made :
- I mashed the lentil and beans mixture very well so it wasn’t a chunky texture.
- I used all green lentils instead of any red lentils.