“Best veggie burger” award for these delicious patties. They are yummy, filling, crunchy and rich in proteins and good fats. Perfect for batch cooking. Prepare them ahead of a busy week and keep them in the fridge or freezer. Serve them with salad and a creamy tahini sauce for extra flavour and protein.


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  • 200 grams lentils
  • 800 ml of water
  • 3 medium onions, chopped
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 40 grams oat flour
  • 40 grams linseed flour
  • 180 grams carrots, grated
  • 180 grams courgette, grated
  • 120 grams walnuts, chopped
  • 2 tbsp extra-virgin olive oil
  • handful of coriander, chopped
  • salt and pepper, to taste
  • 1 tbsp of tahini sauce
  • Green salad leaves 
  1. Cook the lentils with double the amount of water for around 25 minutes. Drain and let cool for a few minutes.
  2. Meanwhile, in a small saucepan, heat 1 tbsp of the olive oil and sauté the onions, garlic and ginger. To the saucepan add half of the drained lentils. The other half of lentils move to a food processor and blend with walnuts until you get a smooth pure. Set aside.
  3. Grate the carrots and courgette and drain them well with a paper cloth to remove all water. Once drained, mix the carrot and courgette with the walnut/lentil mixture and add oat flour and linseed and the other mixture of sautéed onions and lentils. Add chopped coriander and mix everything well, season with salt and pepper.
  4. Start forming some patties with your hands and grill them with 1 tablespoon of olive oil. (You should make about 12 - 14 burgers).
  5. Serve with some tahini sauce and a big green salad.