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1 cup (185g / 6 oz) brown lentils
1 bay leaf
1 medium onion, roughly chopped
1 clove garlic, crushed
1 small leek, finely sliced
1 small carrot, grated
1 cup (80g / 2.7 oz) fresh breadcrumbs
2 egg yolks
2 tbsp chopped fresh tarragon (or
coriander)
2-3 tbsp oil bread, to serve, optional
ready-made tomato relish, to serve |
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Method :
Place the
lentils and bay leaf in a medium pan, cover with plenty of water, bring to
the boil and simmer, uncovered, for 20-30 minutes, or until tender; drain
well and discard the bay leaf. Place half the cooked lentils, with the
onion and garlic, in a food processor and process until the mixture forms
a fine paste. Transfer to a medium bowl and mix with the remaining
lentils, leek, carrot, breadcrumbs, egg yolks and tarragon; season with
salt and freshly ground black pepper. Roll level tablespoonful of the
mixture into mini burgers.
Heat some of
the oil in a non-stick frying pan and fry the mini burgers until they are
browned on both sides, adding more oil as necessary; drain on paper
towels. Serve warm, on slices of trimmed bred or toast if you like, with
tomato relish on the top.
Do ahead -
Burgers can be made a day ahead and reheated in the oven close to serving.
Makes 30
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