I love to play around with what I have in the cupboard to make vegan burgers, and this recipe is a winner. These are great to put in the freezer and take one or two to have for a quick lunch with a salad. These vegan burger patties do not need to be eaten with bread!

In addition to them being versatile, these are SUPER fast and easy, and it tastes so satisfying. Something important to consider is to let the couscous have enough time to absorb and cook. It’s best to get instant couscous for this recipe.

Prep Time: 15 minutes Cook time: 20 minutes Serves: 2

Ingredients:

90 ml – ½ cup couscous

3 tablespoons flour

2 tablespoon cooked lentils (this can be substituted with cooked beans that are lightly mashed)

½ small onion – chopped

1 tablespoon fresh coriander chopped (optional, parsley can be used as substitute here)

1 mashed garlic

200 ml – 1 cup vegetable broth or water- or by instructed on the couscous package

2s teaspoon of olive oil

1 teaspoon cumin

1 teaspoon allspice

Salt and pepper to taste



Instructions:

Bring water or vegetable broth to boil Place lentils, couscous and spices in a bowl and mix Add the water instructed by the couscous package – set aside of 10 minutes or until the couscous is completely absorbed all the water and is cooked Add flour and mix while adding pressure until it is a thick dough-like mixture Make into two patties or 6 small rounds. If it is too liquid, add a bit more flour at a time. Heat flat pan and add some oil, cook each side for about 3-5 minutes on medium heat – until golden brown

* These can also be deep fried or baked

** To deep fry, place 2 cups of oil on high heat and cook them for about 4 minutes or until brown

*** You can put them in the oven for about 15 minutes on 350 C or 180 F – make sure to preheat oven

This is it!! Honestly so satisfying and easy. You can double recipe and place the rest in freezer bags for up to 3 month!

Enjoy