Hazelnut and Rosemary Burgers

Another veggie burger for the bbq!

300ml precooked red lentils (cooked until creamy)

200ml gluten-free oat flakes (I use Urtekram)

1 tbsp vegetable stock powder

1 tbsp tapioca flour

100ml hazelnuts

½ onion

2 tsp dried rosemary

2 tbsp rapeseed oil

Rapeseed oil for frying

Roughly chop the hazelnuts. In a dry pan, roast the hazelnuts for a couple of minutes. Finely chop the onion. Add 1 tbsp rapeseed oil, the rosemary and the onion to the hazelnuts and fry on medium heat until soft. Set aside to cool. In a bowl, mix together red lentils, oat flakes, 1 tbsp rapeseed oil, vegetable stock powder and tapioca flour. Add the hazelnut mix to the lentil mix and mix well (with your hands). Form middle sized burgers and in a frying pan, fry in rapeseed oil on medium heat for about 7-8 minutes on each side. You can also brush the burgers with rapeseed oil and put them on the bbq.