Butternut and Lentil Burger with Mushroom Sauce
Ingredients:
400g butternut squash
200ml soy cream
6 tbsp chickpea flour
2 garlic cloves
240g green beans
1 tbsp dried Italian herbs
1 lemon
240g tinned lentils (drained)
240g chestnut mushrooms
2 tsp wholegrain mustard
1 red onion
1 handful of fresh flat-leaf parsley
160g quinoa
Method:
Preheat the oven to fan 180C. Peel the squash and dice into 1cm cubes. Place on a lined tray and mix with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15 mins, until soft and cooked.
Finely dice the onion. Finely chop the mushrooms. Heat a medium frying pan with 1 tbsp oil on a medium heat. Add the onion and mushrooms and cook for 3-5 mins, until softened. Remove the pan from the heat then transfer half of the mix into a large bowl and set aside.
Meanwhile, finely chop or crush the garlic. Finely chop the parsley. Zest and half the lemon. Drain and rinse the lentils. Add the roasted squash and lentils to the large bowl with the mushrooms and mash well. Stir in the dried herbs, gram flour and half the parsley. Season with sea salt and black pepper. Shape equally into 8 patties.
Boil a kettle. Rinse the quinoa and place in a saucepan with 600ml lightly salted boiling water. Simmer for 15 mins, then drain.
Place the patties onto a lined baking tray with 1 tsp olive oil, sea salt & black pepper. Bake in the oven for 10-15 mins, until the patties are golden.
Put the pan with the remaining mushrooms back over a medium heat. Add the garlic, cook for 1 minute, then add the cashew cream and mustard; heat through. Simmer for 5 mins. Meanwhile, trim the beans and cook in a pan of lightly salted boiling water for 3-4 mins, then drain.
Finally, stir the lemon zest and remaining parsley through the drained quinoa. Serve the beans next to the patties and top with the mushroom cream sauce.