This is Such a versatile component that you can use when preparing your next dish.

Ingredients

For approx. 10 patties:

• hemp flour or flour of your choice (2 tbsp)

• cooked brown lentils (240 g)

• pumpkin seeds (3 tbsp)

• hazelnuts (a handful/approx. 30 g)

• champignons (15 pcs)

• mustard (1 tsp)

• basil leaves (10)

• curry

• water

• salt

Method

Cook red lentils according to instructions on the package. Rinse and drain it. Put it in a blender, add a little bit of water (so that the lentils can be mixed), and blend until you get a uniform, thick paste. Then move it in a large bowl.

Blend pumpkin seeds, hazelnuts, and basil leaves. Put the mixture in the bowl.

Wash the champignons and cut them into thin slices. Put them in a pan, add mustard, a pinch of salt, two dashes of curry, stir and fry on higher heat until the water evaporates and the mushrooms develop a nice golden crust. Add them to the bowl, stir and check if you’ve added enough spices. Finally, add hemp flour or other types of flour.

The final consistency should be firm so that you can make balls effortlessly. So, first, make balls and then flatten them into patties of 6 cm diameter and 1,5 cm height.

Put them on a parchment paper and bake at 190°C for 30 about minutes.

You can take the next step here and prepare a whole, heavenly burger using these for the ”meat” part.

I didn’t have all the ingredients at home, so I served them as a side dish with vegetables and some sauce.

Bon appetit!