This is an awesome recipe and the nuts really make it special but if you’re on a tight budget – you can always leave them out.
grate the carrot and zucchini, chop up the onions and crush the garlic and leave all of this separate for now.
wash the cans of lentils and chickpeas and give them a few pulses in the food processer/blender/handheld pulser (don’t make the mixture too mushed up – leave some chunky bits).
put the walnuts into a plastic bag and smash them up into little pieces and sprinkle them on to a baking trey with the pinenuts (you can use any nuts you like really). Roast them under the grill until they’re golden (watch they don’t burn).
combine all of the above ingredients along with the 2 eggs, sesame seeds, olive oil and as much tumeric powder as you want. (i always go a bit crazy and add other stuff too – taco seasoning is a good one – any herbs and spices you fancy along with some salt and pepper).
make sure it’s all mixed together well. On a separate plate – have some bread crumbs ready to coat your patties. Take a handful and squish into balls, coat in bread crumbs and place them into a new tray.
you should get around 15 – 20 burgers depending on how big you make them and once cooked, you can put them in the freezer.
make sure you leave them in the fridge for at least 5 hours so they don’t fall apart when you cook them. Make sure the pan is really hot when you do cook them and there is enough oil. They always turn out pretty sweet though, even if they do fall apart….