Puy Lentil & Spinach Burgers

Serves: 4

Shopping & Ingredients List:

100g Potatoes, cubed

100g Baby Spinach Leaves

250g cooked Puy Lentils

1 medium Onion, chopped

100g Chestnut Mushrooms, chopped

2 tsp Fresh Parsley, chopped

50ml Almond Milk

1 tbsp Rapeseed Oil

Salt & Pepper to season

To serve

4 small Burger Buns

Small bag of Salad Leaves

1 large Tomato, sliced

4 tbsp Vegan Mayonnaise

Method

1. Bring a small saucepan of lightly salted water to the boil, add the potatoes & cook for 10 minutes until soft. Drain & return to the heat to dry out any remaining moisture. Shake the pan to prevent sticking.

2. Put the spinach in a microwave safe bowl & microwave for 90 seconds until wilted. Transfer to a sieve & using a fork push the moisture out. Dry on kitchen paper.

3. Put the lentils, potatoes, onion, mushrooms & seasoning into a food processor. Blitz until it’s a semi-smooth texture. Stir in the spinach, parsley & thyme together with the plant milk if the milk is necessary to bind the burger mix. Shape into 4 burgers.

4. Heat the oil in a large non-stick frying pan. Cook over a medium heat for 3 minutes each side. Spread each burger bun with the mayonnaise, add the burger, salad leaves & tomato slices & serve immediately.

Macro info per serving

Protein
17g

Carbs
67g

Fat
10.7g

Energy
433Kcal