Lentil Veggie Burger with Feta Mayo

Posted on October 21, 2015 by Jenny Huxley | 0 comments

In keeping with the lovely legume theme I am making a Falafel ‘style’ lentil and kumara burger with feta ‘mayo’ and (since this is legume appreciation week) a chickpea salad with celery, parsley, feta and pomegranate.

Lentil veggie burger with Feta ‘mayo’

Serves 4
  • 2/3 of a cup of green/puy lentils (basically any, but not orange as they are tooo mushy)
  • 1 kumara chopped into little neat cubes
  • 1 bay leaf
  • 1 small red onion (finely chopped)
  • ¼ bunch of parsley (roughly chopped)
  • 1 clove of crushed garlic
  • 2 tsp of cumin
  • 1 tsp of coriander
  • ½ tsp of sumac
  • 2/3 cup of rolled oats (I use these because I like the texture, but bread crumbs are fine)
  • 1 egg
  • Salt
  • Veggie oil/coconut oil
  • ¼ cup of sesame seeds

In a small to medium saucepan add the lentils, kumara and bay leaf and a pinch of salt and cover with plenty of water (about 2 1/2 cups) and cook until both lentils and kumara are tender. Drain, discard the bay leaf and pop into a food processor along with the rest of the ingredients. I find it’s better to pulse this mixture until the consistency is well incorporated and resembles a sort of chunky batter. You don’t want it to be runny as it is impossible to ‘form’

Shape the mix into 4 patties.

Heat a little oil in a frying pan to cover and coat the bottom of the pan and when hot add the ‘burgers’. I cook two at a time for about 4 mins each side. They should be browned and cooked through.

For the feta ‘mayo’

Simply crumble 75g of feta into a food processor, with a good dollop of Greek yoghurt, a dash of olive oil and a dash of lemon and blend until smooth.

I like to eat mine on top of a mountain of lemony grated carrot, but in a burger bun or a wholemeal pita topped with all the trimmings would be aahhhmaazing!


Chickpea salad with celery, Italian parsley, pomegranates and feta

  • 2 cups of cooked chickpeas
  • 1 bunch of Italian parsley
  • 4 sticks of celery
  • ½ cup of pomegranate
  • 75g of feta
  • 1 lemon
  • salt and pepper
  • 2 tablespoons of good olive oil

Zest and juice the lemon, and the oil and a good pinch of salt and pepper and whisk all together and toss through the chickpeas

Crumble the feta, chop the celery quite small.. I personally LOVE Italian Parsley so I leave a good few sprigs whole but I do make sure I cut the stalks as fine as possible.

The quickest way to 'deseed' a pomegranate is to hold it over a bowl and give a few 'assertive' hits with all over with a rolling pin. You should be able to feel the skin has become a little looser and the seeds have come away. Cut the pomegranate in half horizontally and tip the seeds into the bowl.

Add the seeds to the rest of the ingredients and then to the chickpeas. Give the salad a thorough but gentle mix and serve!

Still just as yummy the next day and if you're not thoroughly legumed 'out' it, it makes a fab 'stuffing' for some big mushrooms or in a roasted kumara. Very quick dinner for a mum on the run!


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