Gluten-free red lentil and vegetable burgers

More gluten-free burgers for my son, or use ordinary crumbs. Light complete work meals with vegetables; I cooked chard with oil, salt, pepper and Parmesan.

Hulled red lentils are sold in convenient bags.

INGREDIENTS FOR 6 BURGERS

400 g HULLED RED LENTILS

1 LARGE POTATO

1 LARGE CARROT

1 ONION

2 EGGS

50 g GRATED PARMESAN

3/4 TABLESPOONS OF GLUTEN-FREE BREADCRUMBS

CHOPPED PARSLEY

2 TEASPOONS OF SWEET PAPRIKA

GRATED EMMENTAL OR CACIOTTA

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I rinse and soak lentils half an hour.

I peel and finely dice vegetables.

I cover lentils and vegetables with water and boil 10 minutes or follow packet.

I drain well, cool and add eggs and salt and pepper.

Parmesan and generous parsley.

I add crumbs for firm but soft dough according to dryness.

Paprika.

I mix.

I oil a lined tray and oil and breadcrumb rings, or shape by hand. Half-fill and add grated Emmental.

I cover, level, breadcrumb and oil.

I remove rings and bake at 180°C for 25 minutes until golden.

Serve with chard or freeze for work lunches, thaw and microwave.