It's very easy to make all kinds of burgers and patties with legumes – who said we need eggs? Using the same trick used for falafel: soak the legumes for a long time until they soften – but don't cook them. This way, their natural starches do not break down and help keep the patties whole. In this recipe I used green lentils, but you can really go to town using whatever you've got in the pantry: orange or black lentils, chickpeas, dry peas, or any other legume. Bon appétit!
Recipe courtesy of Ori Shavit, food writer and cook from vegansontop.com
For 4 Person(s)
Strain the lentils from their water and put in food processor. Add grated zucchini, garlic, herbs and olive oil, and grind until reaching a soft, smooth and stable mixture (if it crumbles, you haven't ground it long enough). If necessary, add a little bit of oil.
Remove mixture to mixing bowl, add salt and pepper, mix and taste (it will be slightly bitter – that's ok) and season. Don't be bashful with those spices, they lose a bit of their edge when you fry.
In a wide pan, heat up a shallow layer of olive oil. Use your hands to make flat patties, and fry for 2-3 minutes until the bottom side is golden. Flip over and fry for another 2 minutes. Remove to absorbent paper.
If you prefer baking: preheat oven to 200°C. Line pan with baking sheet and brush with olive oil. Place the patties at a slight distance from each other and brush or gently spray them with olive oil. Bake for 5 minutes. Flip over carefully and bake for another 2-3 minutes. Be careful not to leave them high and dry – it's a good idea to check up on them as they bake, because some ovens are different than others.
Serve immediately with a crushed tomato salsa or tahini.