Gluten-free lentil burgers

I make these with vegetables for my gluten-intolerant son's work lunches, a filling complete meal in microwave boxes, suitable for freezing.

The original describes lentils as providing protein, fibre, complex carbohydrates, potassium, iron, phosphorus and vitamins B1 and B3.

INGREDIENTS FOR 5 BURGERS

400 g SMALL DRIED LENTILS

2 EGGS

5 TABLESPOONS OF GRATED PARMESAN

GLUTEN-FREE BREADCRUMBS AS NEEDED

THYME

CHIVES

PAPRIKA

GARLIC POWDER

SALT

PEPPER

1 LEEK

1 LARGE COURGETTE

EXTRA VIRGIN OLIVE OIL

I soak lentils in cold water for 4 hours, rinse and boil in fresh water without salt for 15 minutes, checking packet directions.

I drain, pan-cook sliced leek and courgette with oil, salt and pepper, then blend with eggs.

I blend lentils and add egg-vegetable mixture.

I add salt, pepper, paprika and garlic powder.

Parmesan.

Chopped chives and thyme.

I add crumbs, judging by hand for workable, not loose or hard dough, which firms during cooking.

I press into an oiled ring on baking paper.

I transfer to fryer or oven, remove ring and add oil.

I cook at 180°C for 20 minutes until crusted and serve sautéed vegetables.