Leftover Lentils Burgers

No weights here as it depends on what quantity of leftover lentils you have. Just bung everything in and it should work. This makes it a useful leftovers recipe, not like that awkward Nigel Slater programme that claimed to use leftovers but in reality continued with his usual style of recipe (admittedly usually lovely) but with some allegedly stale cheese or overripe bananas or whatever. A good leftovers recipe can not be precise.

Ingredients

  • Cooked green lentils (I had about 4 portions’ worth, I always cook too many because they are cheap, I love them and the leftovers are versatile)
  • Soya mince
  • Oregano
  • Egg
  • Rye flour

Method

  • Heat oven to 200 degrees c, grease a baking sheet.
  • Blend half the lentils and leave half whole
  • Mix both with a few handfuls of soya mince (mine was straight from the freezer), a beaten egg, lots of fresh or dried oregano and salt and pepper. My lentils were cooked in stock, garlic and chilli so already flavoursome but if yours are plain add some more flavour here.
  • Add enough rye flour to enable you to shape into burgers.
  • Bake for 25 minutes, turning half way through.
vegburger

Served with lettuce and Wensleydale

 

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Scotch duck eggs (or what to do with leftover butterbeans…)

If you have leftovers from yesterday’sLemony butterbeans with sage breadcrumbs you can turn them into divine veggie scotch eggs (there’s no vegan alternative to this, obvs). This is not the perfect scotch egg recipe as the leftover beans make rather too moist a coating so you need to handle them carefully, not like the shop-bought ones which you could happily play cricket with.

If you don’t have leftover beans then you can use a tin of cooked beans or chick peas, but you fill need to add much more in the way of flavour so chuck in some crushed garlic and herbs too.

Makes 2 scotch eggs.

Ingredients

Method

  • Hard boil your eggs (also delicious with the yolks still runny but this makes them much harder to peel and I can’t manage it without busting the eggs)
  • Mash up your ladle of Lemony butterbeans with sage breadcrumbs  with a fork
  • Add your Marmite and paprika and add more seasoning – you want the mix to be full of flavour
  • When the eggs are cooked and cooled peel them and then coat with the bean mush, squishing it on nice and thick using your hands until you get a nice fat ball
  • Roll the balls in the bread crumbs
  • Fry (or bake if super-virtuous)
  • Devour