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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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I went through a phase of making 'mush' to make use of any veggies that were in danger of going off. After leaving this 'mush' for an hour or so I found that it would clump together if made to a certain consistency and was perfect for moulding into burgers... a yummy, messy recipe. Ingredients:
1 red pepper, diced |
1 large courgette, cut into nice little semi-circular bits |
1 red onion, peeled and chopped |
4 -5 cups fresh spinach leaves |
100 g mushrooms, diced |
250 g tinned lentils |
2 cups rice, cooked beforehand (i generally use basmati rice but this is only due to the limitations of my cupboard) |
garlic, to taste |
salt |
cayenne pepper |
2 tablespoons olive oil |
Directions:
1. Heat the oil in a large saucepan over a medium to high heat.
2. Add the red onion and red pepper and stir (I generally add a clove or two of garlic (crushed) at this point).
3. When the onions have softened, add the mushrooms and courgettes.
4. Cook for 5 or 6 minutes, stirring occasionally.
5. Add the lentils, plus water/ vegetable stock in which they were tinned.
6. Stir mixture together and allow to cook for a further 5 minutes.
7. Add rice, reduce the heat slightly and cook until the mixture really starts to stick together.
8. Add salt, cayenne pepper and more garlic if necessary.
9. Stir in the spinach leaves until they are fully wilted.
10. Remove from heat and leave to cool for an hour or more.
11. When ready, squeeze the mixture into burger (ish) shapes and whack em in a frying pan.
12. Tasty even without making them into burgers, but they tend to look a little more appetising!
13. Serve with salad or in a bun, up to you.
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