Lentil and beetroot burgers with cabbage slaw

Ingredients

For 1 serving

• Cooked lentils150 g
• Beets80 g
• Chickpea flour25 g
• Red onion20 g
• Cabbage100 g
• Carrots50 g
• Extra virgin olive oil1 tablespoon
• Cumin1 teaspoon
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Method

1. Grate the beetroot (wear gloves, it stains) and squeeze it well in your hands or in a tea towel to remove the liquid. Chop the red onion.
2. In a food processor pulse the well-drained cooked lentils with the beetroot, onion, cumin and salt until coarse but compact.
3. Add the chickpea flour and mix; shape two firm burgers about 2 cm thick, pressing them well with wet hands.
4. Heat half the oil in a non-stick pan over medium heat and cook the burgers for 5 minutes per side, turning them with a wide spatula only once they release by themselves from the pan and have a dark crust.
5. Meanwhile cut the white cabbage and peeled carrot into fine julienne and dress them with the remaining oil, the lemon juice, salt and pepper.
6. Serve the burgers hot with the cabbage salad on the side.