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Mango Salsa

Sensing a theme! With a box of 12 Mangoes I have been inspired!



We love our lentil burgers and they are a great easy and quick meal. To liven them up I decided team them with a Mango Salsa, Avocado Guacamole and Sweet Potato Fries (baked in the oven in a fry shape!) Man did this get wolfed down!

Mango Salsa and Guac


Mango Salsa

2 Mangoes

1 small red onion

1 tbs chopped coriander (cilantro)

1tbs chopped parsley

Salt and pepper

juice of half a lime

Dice the mango and throw into a bowl. Season with the salt and pepper. Finely chop the coriander with the parsley and red onion and mix in with the mango. Add the lime juice and stir. With 2 young kids I have opted this to be chilli free- but some nice green chilli’s would go a treat in here!

Avocado Guacamole

2 Avocado’s

1 small red onion

1 tbs chopped coriander

7 cherry tomatoes

2 cloves of garlic

Salt and pepper

juice of half a lime

dash of olive oil

Cube the avocado and place in bowl with the lime juice and dash of olive oil. Roughly chop the onion and tomatoes (i like my guacamole chunky) add to the avocado and season with salt and pepper. finely chop the garlic with the coriander and add to the bowl and mix through.


I am terrible for not following recipes! Even my own- sometimes you don’t have everything- or what’s more common you can’t find something the recipe calls for in the shops- so I often improvise and use re pies as more of a guide. Some things come out downright bland sometimes if you follow a recipe. I like to add spices and herbs all the time!

Lentils are pretty bland so when making a burger out of them my husband generally doesn’t expect much so I have to give him flavour. This recipe has morphed out of a few and it takes a bit of artistic license sometimes to get the right consistency to make a patty that doesn’t crumble or slop all o er the place. So if you go a bit off book- you have my permission!

If you can get organic versions of the ingredients- that would be best.
400g cooked/sprouted (if you are feeling that extra step) lentils I usually use the brown French ones- (cooking them in some stock juice half orange and bay leaf often helps too with flavour)
400g cooked/sprouted chickpeas
2 garlic cloves (3 if they are only little)- ginger as well if you like
1 onion
1tbs Harissa (optional-depends on the kiddies)
1/2 pack flat leaf parsley (coriander is also nice also Thai basil or mint- whatever you can find fresh)
1 diced aubergine (celery, carrot, peppers equally work well)
100g breadcrumbs (gluten free if you need them to be) a little cooked rice sometimes works too)
Flour for dusting
Egg maybe but not always necessary depending on if you need to give it a bit more binding
Salt and pepper
Spices can include- turmeric, paprika, cumin, cinnamon, chilli flakes, curry powder whatever takes your fancy.

it’s really important to taste as you go with this- since here’s no meat there’s no danger!

Use a little olive or coconut oil and cook off the garlic, onion, aubergine, chickpeas and lentils. Add spices and other ingredients and pulse in food processor. Mix slowly you don’t want baby purée! You want it mixed but not smooth.
Dust flour on work top and roll balls of the mixture and pat down into patties
Can be done ahead and then frozen or kept in fridge before cooking. Heat a little olive or coconut oil and fry them on both sides until heated through

I like them with my rustic slaw, or pickled cucumber. Or they go well with cauliflower cheese!