Lentil Burger with Vegan Mayo and Curry Leaf Pesto

Cook Time 30 minutes

Servings 4


Lentil burger
1 cup brown lentils
1 cup brown rice
3 potatoes, peeled and quartered 
1 carrot, grated
½ cup green peas
½ cup corn kernels (1 cob)
½ cup bean-shoots
Small handful basil leaves, chopped
1 cup potato flour
1 garlic clove, chopped
Salt and pepper

Curry leaf pesto
½ cup olive oil
¾ cup cashews, toasted
6 sprigs fresh curry leaves
½ cup sultanas
1 tsp black peppercorns 
Salt to taste
2 garlic cloves
Juice of ½ lemon

Vegan mayo

200g firm tofu
½ cup soy milk
1 garlic clove
2 tbsp Dijon mustard
80ml apple cider vinegar
Juice of 1 lemon
Salt to taste

4 wholegrain rolls, to serve
Rocket, to serve


Lentil burger
Place rice, lentils and potatoes in pot, cover with cold water, season with salt and cook for 15-20 minutes until tender. Once cooked and the water has evaporated, mash the cooked potato into the rice and lentils. Stir through the remaining ingredients until combined. Mould into large patties and set aside while you prepare the other elements.

Place all mayo ingredients in a food processor and blend. 


Place all pesto ingredients in a food processor and blend. 

Heat a frypan over high heat and drizzle in a little olive oil. Fry the patties for 3-5 minutes on each side until golden.

Toast the rolls then spread a generous amount of the mayo on one half, top with the rocket, a patty, then the pesto.


Lentil Hummus


Lentil & Tuna Salad with Labne & Coriander Dressing