Tofu & Lentil Burgers serves 6
250g firm, plain tofu, diced or crumbled
1 tbsp cumin seeds
2 cloves garlic ( I used black garlic)
200g carrots, grated
400g can brown lentils, washed & drained
zest of a lemon
1 tbsp freshcoriander/parsely, finely chopped
Handful fresh spinach, sliced
2 tbsp rapeseed/olive oil
Toast the cumin seeds in a hot, dry frying pan for 30-60 seconds. Take off the heat once you can smell them and add to a large mixing bowl.
Mix all ingredients together in the large bowl and season with salt and pepper. Make sure this is all mixed very, very well!
Make into 6 large burger-shaped patties and place on a baking tray.
Put the tray in the fridge to firm up for 20 mins.
Preheat the oven to 180C.
Take the patties out of the fridge and drizzle each one with a tiny bit of oil. I sometimes use a pastry brush to do this, to minimise the fat content.
Bake for 20-25 mins or until they are golden brown or a little crispy.
Serve in wholemeal pita breads with crispy rocket, avocado slices and a dollop of mayonnaise for a truly filling and very nutritious meal.