Meat-free Monday: Mushroom and Lentil Burgers

Packed with fibre and folate here's a healthy idea for a meat-free Monday.

Ingredients

1 x 410g tin lentils, drained and rinsed

Olive oil, for frying

1 onion, finely chopped

2 garlic cloves, crushed

3 small baby marrows, grated

125g mushrooms, finely sliced

Zest of 1 lemon

Salt and freshly ground pepper

2 slices brown bread, crumbled into breadcrumbs

1 egg

Lettuce, for serving

Guacamole, for serving

Method:

Place the lentils into a glass bowl and mash. Don’t mash too smooth as it’s nice to have some texture. Set aside.

Heat a little olive oil and gently cook onions and garlic for a couple of minutes or until soft and translucent.

Add the courgettes and mushrooms and fry until any liquid has cooked away.

Season with lemon zest and a little salt and pepper.

Remove from heat and allow to cool.

Add the cooled baby marrow mix to the lentils, together with the breadcrumbs and egg, and mix well.

Shape into 4 equal sized patties and place in fridge for 30 mins to firm up.

Heat a little more olive oil and fry burgers for about 5 mins on each side until golden brown.

Serve on lettuce leaves with roasted sweet potato wedges and guacamole.