Saturday, 1 August 2015

Lentil Carrot and Coriander Burger With Avocado Hummus

It's weird, the thing about obsessions. After getting into a sort of pattern, you feel like there are certain things you can't live least not live happily without. Well yes, that's my relationship with veggie burgers. It simply is something I can't live without as a vegetarian.

These burgers must be the best one's I've made this far. They are deliciously moist while having a thin and crisp crust. The taste is both quite spicy from the fresh coriander and onion, but it also has a nice sweet taste which kind of rounds off the rich flavour. The avocado hummus basically speaks for itself as both regular hummus and guacamole tastes fantastic on itself! A great tasting salad is always good to have besides, and so is the roasted almonds which gives a nice crunch and some different texture to the dish!

Makes 10 burgers / serves 4-5

6 carrots
1 handful fresh coriander
1 yellow onion
1 tin lentils, drained // 400g
some salt and pepper
1 tsp apple vinegar
the juice from 1/2 a lemon
1/2 cup chickpea / quinoa flour

Avocado Hummus
1 tin chickpeas // 400g
1 ripe avocado
2 tbsp olive oil
1 tbsp tahini
a pinch salt and pepper
the juice from 1/2 a lemon

1 tin cooked green beans // 400g
1 cucumber
1/2 small red cabbage
10 cherry tomatoes
1 tbsp apple vinegar
the juice from 1/2 a lime
4 tbsp olive oil
1/2 cup almonds
1 tsp ground pepper spice
1 pinch ground cayenne

Start by preparing the burgers. Set of a saucepan with water to boil, and add the carrots. Let them cook for about 35 minutes depending on the thickness of the carrots. Add the fresh coriander, onion and lentils into a food processor. Blend, and once the carrots have become soft, add them in as well. Season with salt and pepper, and pour in the vinegar and lemon juice. Once blended well add the flour a little by little until it's a thick paste. Form the batter into 10 even chuncks, and press them down a bit before leaving each uncooked burger on a baking sheet until it's time to cook them.

Make the avocado hummus by adding all the ingredients into a food processor and blend for about a minute, scraping down the sides a couple of times in between. For the salad, chop the green beans in half, and put into a mixing bowl. Slice the cucumber lengthwise using a cheese cutter or something similar and do the same with the cabbage. Cut the tomatoes four times, and add it all into the salad bowl. Pour over the vinegar and lime juice and give it a stir.

Warm a frying pan and add in the olive oil once heated. Roast the almonds until they're dark golden, which will take about 10 minutes. Add the spice and stir. In the pan you already roasted the almonds in, add some more oil and cook the burgers. Let each burger cook for about 5 minutes on each side. Plate up the dish. Put some salad in the bottom. Slather on some avocado hummus, put on a couple of lentil carrot and coriander burgers and finally drizzle on the almonds!

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