Get your spice rack ready. These Dahl burgers can be refrigerated, once cooled, for up to 48 hours or freeze for another time. They’re perfect to eat on weeknights if you’re too tired to cook. They’re also yummy on a BBQ.

Yield: Serves: 16

Ingredients

  • 3 tablespoons raw organic coconut oil
  • 2 red onions, diced
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated fresh root ginger
  • 1⁄2 bunch fresh coriander, leaves reserved, roots and stems finely chopped
  • 1cinnamon stick
  • 8 cardamom pods, crushed
  • 1 teaspoon yellow mustard seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon ground turmeric
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon chilli powder
  • 1⁄2 teaspoon Himalayan fine rock salt
  • 400g split red lentils, soaked
  • 400g sweet potatoes, peeled and chopped into large medallions
  • 11⁄2 litres water
  • 150g washed kale or spinach, shredded
  • 200g brown rice, cooked
  • 100g brown rice flour
  • 70g toasted cashew nuts, finely chopped

Method

  1. Warm 2 tablespoons of the organic coconut oil in a large saucepan over a low to medium heat. Add the onion and cook, stirring, for 5–8 minutes, until softened.
  2. Add the garlic, ginger, coriander roots and stems, cinnamon stick, crushed cardamom and mustard seeds, and cook for two minutes, stirring. Add the remaining spices and the salt and cook for one minute more, stirring.
  3. Add the lentils, sweet potatoes and water to the saucepan and bring to a boil over a high heat. Reduce the heat to low and allow the dahl to simmer for 15–20 minutes, until the lentils have collapsed and the sweet potatoes are tender.
  4. Take off the heat and stir through the kale or spinach and most of the coriander leaves. Add brown rice, brown rice flour and cashew nuts to the lentils and mix well. Form 16 medium-sized burgers with clean hands. Heat a little organic coconut oil in a large frying pan over a medium heat. Fry the burgers for about five minutes per side, until cooked through and golden on the outside.

Photography Credit: Brian Clarke at Harry Weir

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