Karine Allouche Salanon
Lentils Burger Recipe
#organic #vegan #glutenfree #healthyfood #localproduce #sustainable #sustainableagriculture #plantbased #inspiration #helpca #commUnity
Looking for inspiration to cook your Organic fresh food delivered by HELPCA?
I am Maria, part of this amazing community and also a chef👩🏼🍳
I will share regularly some creations, with recipes with details ingredients list with WHO👩🏽🌾to buy it from. Today I am sharing this one, from my favorite ones!
(Makes about 12 units)
Lentils / 500 grs • Mandry’s Snacks
Onion / 1 med unit • Finca Higuerón
Garlic / 3 cloves • Finca Siberia ( Andrey’s )
Sweet pepper / 1 med unit • Finca Higuerón
Fresh turmeric / 1 small root • Finca Higuerón
Fresh ginger / 1 small root • Finca Higuerón
Cilantro / 1 small roll • Finca Manantial ( Andrey’s )
Dry thyme / 1 tablespoon • Mandry’s Snacks
Carrots / 2 small units • Finca Manantial ( Andrey’s )
Beet / 1 small unit • Finca Manantial ( Andrey’s )
Flax seeds / 4 spoons •SOLAR ( Carolina & Gabriela )
Himalayan salt / 1 spoon •SOLAR ( Carolina & Gabriela)
Complete seasoning / 1 spoon • Mandry’s Snacks
Raw coconut oil / 4 spoons • Punta Lagarto Coconut
Cook the lentils until soft, drain and set aside.
Chop fine: onion, garlic, sweet pepper, tumeric and ginger and saute them in 2 spoons of coconut oil. Set aside.
Shred beet and carrots, saute them in 1 spoon of coconut oil and set aside. Blend the flax seeds until powder and add to veggies. Add salt, seasoning, chopped cilantro and dry thyme. MIX everything.
When cool enough make 12 balls and press one by one like making tortillas on top of a plastic piece or banana leave square piece. Use small extra oil to put on a tray.
Bake them for about 30 mins on a med temperature oven.
IF you are not eating them all at the moment FREEZE the rest of them before baking. ( Make sure you place a plastic or banana leave piece between each one of them and pack on a Ziploc bag).
Make amazing conventional burgers, add salad and a homemade sauce or however you want to enjoy them! Published by Maria Aragon.