SPICED CARROT, LENTIL & OAT BURGERS

 So Jenna and I have been busy developing a few recipes for Susie at Dollop and Scoff, who makes a lovely range of jams, chutneys and relishes, all from her kitchen, using locally sourced ingredients where possible. She uses an open pan method and makes small batches for superior flavour. She makes some very interesting flavour combinations! Our favourite was Raspberry, Basil and Black Pepper Jam, which we made a delicious dressing from and spread liberally on our sourdough toast and coconut scones!

You can order from Dollop and Scoff direct on this link

So our remit was to come up with a range of vegan recipes, using jams, chutneys and relishes. Most of the range is vegan, apart from a few containing honey so we came up with five winning recipes, of which I'm sharing one of my favourites,
Spiced Carrot, Lentil and Oat Burgers. 
​
I just love making burgers, the options are endless and often I just use up leftover rice, quinoa or veggies and add beans, seeds, nuts, flavourings and cram in as many veggies as I can, either grated or cooked.

The trick to making great burgers is to taste your mixture before you shape them into burgers. Sometimes a bit of extra seasoning, herbs, spices or chutney can really make the difference. If your burger mix doesn't taste great before you cook them, they won't taste any better cooked!

Another tip is to make sure the mixture is firm enough to shape. You can add extra breadcrumbs, oats, flour or polenta to get the right consistency. 
Chilling them for an hour or so in the fridge will also firm them up.

So back to these lovely burgers. the main ingredients are three popular Scottish ingredients, carrots, red lentils and oats. I always have these ingredients and use them constantly, they are cheap, nutritious, quick to cook and delicious so tick a lot of boxes for me!

I really detest frying burgers and to be honest find they break up and and are never that good but on the other hand I have made loads of delicious veggie burgers in the oven so no faffing about with hot oil and a frying pan for me!

I have used mango chutney in this batch, since we had no Carrot, Orange & Coriander Chutney left, to give these a delicious sweetness, sunflower and pumpkin seeds for a bit of crunch, baby spinach for colour and turmeric, cumin, and smoked paprika for flavour.

These are delicious served with potato wedges and a big salad or in a wrap or pitta bread for lunch, smeared with some extra chutney or relish. These are most definitely on my favourite burger list and I hope they are soon on yours too!
They also freeze well, if you have any extra leftover!
So here is the recipe....

Spiced Carrot, Lentil & Oat Burgers
Makes 10-12 burgers

Ingredients

• 3 cups peeled and roughly diced carrots (about 4–5 large carrots)
• 1 cup red lentils, thoroughly rinsed
• 2 cups water
• 1 cup rolled oats or jumbo oats
• 2 cloves garlic, peeled
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon sea salt or to taste
• Freshly ground black pepper, to taste
• 1 cup baby spinach, roughly chopped
• ½ cup sunflower seeds
• ½ cup pumpkin seeds, roughly chopped
• 2 heaping tbsp Dollop and Scoff Carrot & Coriander Chutney or mango chutney
• ½ cup polenta or oats or fresh breadcrumbs.
• ¼ cup chopped fresh coriander (optional)

Method

1. Steam the carrots in a steamer or cook on the stove for 25 minutes, or until soft.
2. While the carrots are cooking, add the rinsed lentils, garlic and water to a medium saucepan. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, or until tender.  Drain and set aside.
3. Preheat the oven to 180 degrees. Lightly oil then dust a baking tray with polenta.
4. Mash the steamed carrots, cooked lentils, the rolled oats, paprika, cumin, sea salt and black pepper together to a chunky mixture or add to a food processor and pulse a few times or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.
5. Transfer the mixture to a large mixing bowl and add the chopped spinach, seeds, chutney, polenta and fresh coriander. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. Add more polenta if your mix is too wet.
6. Taste and adjust the seasoning, adding more salt, spices or chutney to your preference. 
7. Form the mixture into burgers and place on the baking tray. You should have 10–12 burgers depending on the size you make them.
8. Bake for 25 to 30 minutes, or until they are golden-brown and they feel gently set but not firm. You can flip them halfway through cooking for crispier burgers.
9. Remove from the oven and  enjoy!

                       ....your health in your hands....