Veggie Burgers

Ingredients

• 125g / 4.41oz grated Grated Pumpkin
• 70g / 2.47oz grated Grated Beetroot
• 35g / 1.23oz finely diced Finely Diced Celery
• 4 finely chopped Spring Onions
• 110g / 3.88oz rinsed Tinned Lentils
• 110g / 3.88oz finely chopped Mint Leaves
• 2 tbsp chopped Coriander Leaves
• 2 tbsp grated Grated Parmesan Cheese
• 20g / 0.71oz roughly chopped Pumpkin Seeds
• 2 lightly whisked Eggs
• 1 tbsp Lemon Juice
• 1 tsp freshly ground Freshly Ground Black Pepper
• 1 tsp Salt
• 1 tbsp extra virgin Extra Virgin Olive Oil
• 145g / 5.11oz rinsed Tinned Chickpeas
• 1 roughly chopped Garlic Clove
• 1 tbsp Flat-leaf Parsley Leaves
• 1/2 tsp ground Ground Turmeric
• 1/2 tsp ground Ground Cumin
• 1/2 tsp ground Ground Coriander
• 1/2 tsp Garam Masala
• 1/4 tsp Chili Flakes

Preparation

1. Combine 145g / 5.11oz rinsed Tinned Chickpeas, 1 roughly chopped Garlic Clove, 1 tbsp Flat-leaf Parsley Leaves, and spices (1/2 tsp Ground Turmeric, 1/2 tsp Ground Cumin, 1/2 tsp Ground Coriander, 1/2 tsp Garam Masala, 1/4 tsp Chili Flakes) in a food processor. Process until smooth.
2. Transfer to a large bowl. Add 125g / 4.41oz grated Pumpkin, 70g / 2.47oz grated Beetroot, 35g / 1.23oz finely diced Celery, 4 finely chopped Spring Onions, 110g / 3.88oz rinsed Tinned Lentils, 110g / 3.88oz finely chopped Mint Leaves, 2 tbsp chopped Coriander Leaves, 2 tbsp grated Parmesan Cheese, 20g / 0.71oz roughly chopped Pumpkin Seeds, 2 lightly whisked Eggs, 1 tbsp Lemon Juice, 1 tsp freshly ground Black Pepper, and 1 tsp Salt. Mix well.
3. Shape mixture into 6 patties. Refrigerate.
4. Heat 1 tbsp Extra Virgin Olive Oil in a large frying pan over medium heat. Fry patties for 3-4 minutes on each side until browned and cooked through.