Best Veggie Burgers


1 x 400 g tin lentils

½ cup brown rice

½ cup freekah 

2 carrots

½ tsp salt

1 large zucchini 

1 cup grated pumpkin 

1 large Spanish onion finely chopped 

3 cloves garlic finely chopped

1 teaspoon cumin seeds 

1 teaspoon smoked paprika 

½ teaspoon mustard seeds 

1 egg

Bunch parsley 1 cup

½ cup basil

1 cup kale finely sliced 


Cook rice & freekah – drain & allow to cool 

Preheat oven to 180°C degrees

Grate zucchini carrot & pumpkin

Sprinkle over the salt & allow to sit for 10 mins

In a hot frying pan heat olive oil and cook onions, cumin seeds and garlic for 10 minutes add lentils cook for another 5 mins. Stir through the mustard seeds, paprika and smoked paprika 

Squeeze as much liquid as possible out of the vegetables. Then combine the vegetables with the onions, garlic, lentils and herbs and blitz until combined.  Add egg and blitz. Stir through cooked drained rice and freekah 

Shape patties and in an oiled frying pan cook patty for 5 minutes each side. Carefully turning over patties to keep them together. Pop patties on a tray while the others are cooking. If your mixture feels too runny, keep the mixture in a colander over another bowl and use egg rings or oiled crumpet rings to keep their shape.