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These excellent little veggie burgers are chock-full of flavour.

Chickpea and lentil burgers. Photographer: Jana Langhorst
Serves: 6
Fresh from the garden: Carrot, coriander, garlic, onion
Season: All

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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Equipment

What to do

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Combine all ingredients in the large bowl except the polenta and olive oil.

  • 4. Mix well, then place half of the mixture into the food processor and pulse till roughly chopped (you should try to retain some texture, rather than puréeing it).

  • 5. Combine the mixture from the food processor with the non-processed portion and mash them together with your hands.

  • 6. Scatter the polenta over a large plate.

  • 7. Shape patties using about a ¼ cup of mixture per patty. (Make enough for each diner.)

  • 8. Roll each patty in the polenta to coat it.

  • 9. Heat two large frying pans, each with half the olive oil over medium heat.

  • 10. Cook the patties until golden, then place on a baking tray lined with baking paper.

  • 11. Bake the patties in the oven for 15 minutes to cook through.

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