Is life just busier? I feel the days are going faster than ever and any spare time that I have gets filled up pretty quickly. I don't mind though, I love fitting as much into life as possible that's just living, right?!
After a busy weekend and a full day at work I came home, chopped the fire wood, started the fire, then got started on these beauties.
Luckily there were heaps more burgers than I anticipated which means I can stock the freezer for a quick lunch option on work days. Sometimes with all the rushing, it's good to have a healthy back-up meal that you can defrost for a quick satisfying lunch or dinner and this is surely one.
1 1/2 c split red lentils, soaked for 6-8 hours
1 c walnuts
2 carrots, grated
1 brown onion, grated
1 c besan flour
1 tsp bi-carb soda
1 tblsp savoury yeast flakes
2 eggs, lightly whisked
olive oil, for greasing
salt and pepper, to taste
Heat oven to 180 C and line a large baking tray with parchment paper then lightly grease with oil.
Bring lentils to boil in a heavy based saucepan.
Cook for 15-20 minutes until soft, then drain and set aside to cool.
Add walnuts to a food processor/blender and pulse until crumbled.
Mix walnuts, carrots and onion in a medium sized bowl.
Next add in the lentils and remainder of ingredients, mixing until well combined.
Using wet hands, scoop small handful sizes of the mixture then roll into a ball.
Place on tray and push down lightly to flatten out.
Repeat until all the mixture has been used.
Place tray in oven for 25 minutes, then flip the burgers and bake for a further 15 minutes.