This delicious recipe for beetroot burgers was created by Emma Irving, chef at The Project Cafe, a social enterprise in Glasgow. http://theprojectcafe.weebly.com
Parboil the lentils until they are just turning soft. Set aside.
Dice the onions and garlic and gently fry until just browning. Add the grated beetroot and continue to cook for 5-10 minutes. Add fennel seeds and pepper. Add oats to the pan and fry for another few minutes. Slowly add the stock, continuously stirring. You may not need to use it all.
Take off the heat and then add the lentils and stir to combine all the ingredients well together. Consider adjusting ratios if mixture is not combining. If it is too wet, add some oats and if it is too dry, add some more stock.
Allow the mixture to cool. This will allow it to thicken. Add in chopped basil. Shape the burgers, ensuring to add in the slice of goats cheese as a layer in the middle.
Fry on a medium to high heat in sunflower oil until golden and crispy. Serve on fresh crusty bread with basil pesto and leafy green salad.
500g grated beetroot
100g red lentils
2 garlic cloves
2 onions
300g oats
300ml bouillon stock
2 tsp fennel seeds
Salt and pepper to taste
Handful of fresh basil
Goats cheese, sliced thinly
Fresh crusty bread
Fresh leafy greens
Basil, rocket or sorrel pesto to serve (optional)