Makes 12 large patties
1 medium cauliflower
2 cups cooked black beluga lentils
Zest from 1 organic lemon
1 large leek
4 tbsp ground flax seeds as flax eggs
4 tbsp buckwheat flour
2 tsp cumin powder
1 tsp garlic powder
1 tsp onion powder
handful of parsley leaves
celtic sea salt
Cut cauliflower into florets and ‘rice’ in a food processor by blitzing for a couple seconds at a time until it resembles rice.
Finely chop the leek. Add some coconut oil, the leek and cauliflower to a fry pan and saute until leek is golden. In a large stainless steel bowl, combine the lentils, cauliflower, leek and mix well. Add the lemon zest, flax eggs and mix again. Add the flour, seasoning and herbs. Mix well.
Make the burger patties by hand, roughly forming. Rinse hands with water a couple times to prevent the burger mix from sticking to your hands.
Place on a baking tray and bake at 180®C for 25 minutes or until browned.
Serve with coconut yoghurt, fresh tomatoes, stirfried purple cabbage & red onion, on a bed of gently massaged kale