VEGGIE BURGERS

Serves 4

1 cup cooked brown lentils, lightly mashed

1 cup cooked & mashed potato

1/2 cup grated carrot

1/2 cup rolled oats

1/2 cup wholemeal breadcrumbs

1 medium onion, peeled & grated

1 egg, lightly beaten

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

2 tablespoons chopped parsley

Oat bran or wheatgerm for coating

• Combine all ingredients & mix well.

• With wet hands, firmly mould mixture into patty shapes.

• Coat each patty in oat bran or wheat germ; press in coating so it sticks to the patty.

• Spray a baking tray with oil spray, or lightly spread with olive oil, or use baking paper. Place the patties on the tray & bake at 220deg C for 20 minutes; using a spatula, turn the patties carefully over once during cooking.

• Serve in toasted multigrain buns with fillings of choice, eg beetroot slices, lettuce leaves, sliced tomato, grilled onion rings.

Tips:

Try the burgers in pita pockets with yoghurt dipping sauce, or hummus and tabouli.

Make mini burgers for appetisers.