Print Recipe

Parmesan and Lentil Veggie Burger Patties

Servings: 12
Author: Juli

Ingredients

  • 2 cups pumpkin puree I just used mashed butternut
  • 1/2 cup beluga lentils dry
  • 1 small zucchini
  • 3/4 -1 cup coconut flour
  • 2 medium eggs
  • 1 red onion chopped
  • 2 cloves of garlic chopped
  • 1 cup+ parmesan shredded (depending on how parmesany you want your patties)
  • 1 large hand full of spinach chopped
  • salt and pepper to taste ~ 1-1 and 1/2 tsp each
  • 3 T coconut oil
  • 1 T Tahini
  • 1/2 cup parmesan
  • 2 T coconut cream

Instructions

  • In a small cooking pot cook the lentils
  • In the meantime give 1 T of coconut oil to a frying pan and sauté the onions lightly, then add the garlic and zucchini and stir fry until the zucchini has softened - set aside and let cool slightly
  • In a big mixing bowl mix together the pumpkin puree, parmesan, and spinach, then add the cooked lentils, onions, zucchini and garlic, salt and pepper. Mix well using a fork or your hands
  • Now add the eggs and mix well again. At next, add the coconut flour and give the dough a good knead with your hands. It should easily stick together but stick not to your hands. Depending on your brand you'll need a little more or less coconut flour to reach this consistency. I'd suggest to start with a 3/4 cup and add a little more if necessary
  • Now form your patties and place them on a baking rack, lined with baking parchment
  • Melt the remaining coconut oil and cover the patties in oil from all sides. I use my hands. It's the easiest
  • Now bake in the oven at 180° C (360° F) for approx. 14 minutes, flipping them once after 7 minutes. They should be slightly brown and have firmed up. Ovens are tricky so if they have not firmed up enough just give them an extra few minutes
  • For the dip, just melt the parmesan in a microwave safe bowl in your microwave or put in the oven until melted. Now add the Tahini and stir well with a fork. It should be mixing but have a crumbly consistency. Now add the cold coconut cream and stir until smooth. If the dip firms up, just microwave and stir until smooth again

Notes

Eat the patties still warm. They might get a little dry once they have cooled but they will soften up again when you store them in an airtight container in the fridge. They keep fresh up to three days.
Eat them plain or over a salad. Just thin out the Tahini Dip a bit to make a great dressing. They also make a delicious addition to a sandwich with some spinach leafs for example.
The Parmesan Tahini Dip is wicked! Don't spoon it or at least make sure to have some left for dipping in the patties!
The patties are gluten-free!