Lentil Cashew Burgers by Oliver McCabe

Makes 6 burgers

Ingredients

145g red lentils, rinsed and drained
350ml water
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
115g red onion, finely chopped
100g kale, washed and shredded
70g toasted cashew nuts, finely chopped
5 cloves of garlic, finely minced
1 teaspoon Dijon mustard
1 teaspoon Himalayan fine rock salt
30g oat bran
Rapeseed oil, for frying

This is a healthy recipe!

We use locally grown kale in this recipe, which is full of calcium and magnesium. It also contains loads of chlorophyll, which is ideal for radiant, glowing skin. Once cooked, lentils can be stored in the refrigerator for up to three days in an airtight container. They are a good source of plant protein, folic acid, dietary fibre and vitamin C. Low GL.

Method

1. Place the lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 25 minutes, until the lentils are soft and the liquid is absorbed.
2. Use a spatula to scrape the lentils into a medium-sized bowl. Add the apple cider vinegar and mash well.
3. Heat the olive oil in a wok over a low heat. Add the onion and sauté for 7 minutes, until softened. Add all remaining ingredients except the oat bran and sauté for 7 minutes more, until all the vegetables are tender. Add to the lentils with the oat bran and mix well. Leave to stand for 1 hour, until cool.
4. Form six medium-sized burgers with clean hands. Heat a little rapeseed oil in a large frying pan over a medium heat. Fry the burgers for about 5 minutes per side, until cooked through and golden on the outside.