2cupscarrot pulpmade from orange carrot & ginger juice pulp
Large handful fresh green herbsCoriander works well here, finely chopped
1Flax EggGround flaxseed & water
Chickpea Flouras needed
Olive oilas needed
Cook lentils in 2 cups of water until soft, usually about 20 minutes. Let them cool.
Meanwhile, Make your flax egg using 1 tbsp of ground flaxseed with 2 tbsp of water, mix well and set aside.
Then we start with dry cooking the spices. (Dry cooking them really brings out their flavour) Heat up a non-stick frying pan on a medium heat. Add the cloves, cinnamon stick and cumin seeds letting them cook until you smell their beautiful aroma. Be careful they don't burn, this won't be a nice flavour to these meatiest meatless burgers!
Remove from heat and blitz in a spice / coffee grinder. If you don't have a grinder, you can grind them by hand using a pestle & mortar.
Using the same frying pan, add olive oil. Add the kale and some salt until nicely wilted, then set aside.
Add carrot pulp to a large mixing bowl. Add cayenne, coriander, flax egg, salt & pepper until well combined. Then add in the dried, cooled lentils along with the kale & fresh herbs.
Bring it together with as much chickpea flour as needed so the patties aren't too sticky and hold together well.
Leave to set in fridge for 30 minutes so they hold together during cooking & heat oven to 180'C.
To Cook Your Burgers you can either cook them just in the frying pan, or you can sear them in the pan and then finish off in the oven which I did.
Heat a little oil in the pan, make sure it is hot enough before you add your burger(s). Sear on one side for a couple of minutes, then turn it over to sear the other side. They should be nicely golden brown. If you're not vegan, you can add grass-fed organic butter into the pan to baste the burgers, add some fresh herbs and garlic cloves to the pan and then pop it into the oven to finish cooking.