These are incredibly simple to make and taste pretty damn good! By adding psyllium husk, we’re able to bind the lentils together without having to use breadcrumbs or extra carbs, which many recipes call for.
Ingredients:
- 4 cups cooked lentils – I’ve used green but you can use any you like
- 1 tablespoon psyllium husk
- 1 tablespoon Dijon or mild American mustard
- Herbs and spices: hot chilli powder, smoked paprika, cumin, coriander, salt & pepper
Method:
Preheat an oven to 200 degrees and using clean hands, place everything into a bowl and squeeze together handfuls of the mixture to combine.
Repeat the squeezing process until all of the lentils are sticking together in clumps and there are some whole lentils and some soft.
Split the mixture into four even sized groups and shape into patties. Bake in the hot oven for 20 minutes before flipping over and then for a further 20 minutes until golden.
Nutritional info per burger;
Calories: 160
Fat: 1g
Protein: 14g
Carbs: 19g
Fibre: 9g