PANTRY CHAMPS!

LENTIL BURGERS WITH TAHINI SAUCE

SERVES 4 PREP 15 MINS COOK 10 MINS

1 tbsp vegetable oil
1 onion, chopped finely
2 garlic cloves, crushed
400g can brown lentils, drained, rinsed
400g can chickpeas, drained, rinsed
1 cup cooked long-grain brown rice
¼ cup sun-dried tomato pesto
¼ cup plain flour
4 hamburger buns, split
50g baby spinach leaves
1 carrot, cut into ribbons
8 slices drained canned beetroot
sumac, to sprinkle

TAHINI SAUCE

½ cup extra-light sour cream
2 tbsp tahini
2 tbsp warm water

1 In a large frying pan, heat half the oil on medium. Saute onion 5 mins. Add garlic, cook 1 min or until fragrant. Cool slightly.

2 In a food processor, place cooled onion mixture, lentils, chickpeas, rice and pesto. Process until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.

In a large, non-stick frying pan, heat remaining oil on medium. Cook patties 2 mins each side