VEGAN BURGER

• 200 g of black lentils
• 2 medium potatoes
• 1 zucchini, grated
• 100 g of frozen peas and corn
• 1 tsp starch (I use tapioca)
• ½ tsp garam masala spice
• ½ teaspoon ground cumin
• 1 teaspoon allspice or cayenne pepper
• 1 teaspoon of salt
• a handful of fresh coriander, finely chopped

Boil the lentils, drain the water and let them cool in the pot. In the second pot, boil the potatoes until soft. As soon as they are cooked, remove the skin and mash.

Grate the zucchini and drain the excess liquid.

Mix all the ingredients together in a large bowl together with the potatoes and lentils. 

Divide burger mixture into 8 equal portions, roll into balls and  press into patties. 

Fry in oil for about 6 minutes on each side.

Garnish with your favorite burger fixings and enjoy!