Cape Malay Lentil Pattie Burger (Vegan)

Chef Donkey
Chef Donkey
Grew up in the Western Cape, South Africa and studied IT. Moved to the uk (south of England) and became a kitchen porter and fell in love with the environment and creating dishes as a young cook. Later moved to London where I worked in some prestigious Hotels and mainly restaurant. Studied culinary arts at college whilst working my way through the ranks and become the pastry chef at a Michelin star restaurant “Arbutus”. Now I’m self employed with my own small events business and focussing mainly on content creating (YouTube).
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Cape Malay Lentil Pattie Burger is a vegan delight featuring a spiced lentil patty inspired by South African Cape Malay cuisine. It’s served with fresh veggies and a tangy sauce, offering a flavorful, plant-based twist on a classic burger. Perfect for a satisfying, nutritious meal.

IMG 7558 Chef Donkey Jacks Jennets

Cape Malay Lentil Pattie Burger (Vegan)

Avatar photoChef Donkey
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snacks
Cuisine South African
Servings 4 people

Ingredients
  

For Burger Buns:

  • 475 g stong Flour
  • 7 g instant dry yeast
  • 5 g brown sugar
  • 275 g warm water
  • 50 g Light Olive oil
  • 10 g sea salt

To cook the lentils: (cook till soft but with still a bit of bite)

  • 200 g green lentils
  • 400 g water
  • 1 tsp Vegetable bouillon or 1 Vegetable stock cube

For Lentil Patties:

  • All the cooked lentils
  • 30-40g strong flour
  • 1 tsp ground coriander seed
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ msg msg or substitute with Nutritional yeast
  • 30 g light olive oil

For Vegan “Cheese”:

  • 50 g neautral oil
  • 50 g strong flour
  • 1 tsp dijon mustard
  • 1 tsp paprika
  • 1 tsp nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp salt
  • 200 g water

For Burger Sauce:

  • 100 g vegan Mayo (please see video to make your own)
  • 2 tbsp peri peri sauce (follow my peri peri recipe)
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ½ tsp chilli powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt & pepper to taste

For Garnish:

  • Sliced pickles, fresh tomato, shredded lettuce

Instructions
 

For Buns:

  • Mix yeast and sugar into water.
  • Mix salt with flour.
  • Pour water into flour and mix with wooden spoon till it just comes together.
  • Add oil then cover and rest for 10 minutes.
  • Put dough onto work top and start kneading till it forms a smooth dough. Dust with flour to prevent sticking.
  • Return to bowl and proof for 30-40minutes.
  • Cut dough into 10 even pieces shape and proof and baking tray for 40minutes to 1hour.
  • Preheat oven to 190°C.
  • Bake for 15-20minutes.

For Patties:

  • Mix cooked lentils with all ingredients.
  • Rest for 5minutes.
  • Preheat frying pan with oil to medium heat.
  • Fry 2 - 3 patties at a time ( PLEASE FOLLOW VIDEO FOR INSTRUCTION)

For Vegan “cheese”

  • Make a blond roux with oil and flour.
  • Stir in mustard spices and seasonings.
  • Pour in water and cook till correct consistency (See video).
  • Pour into flat tray and set in fridge till completely cold and set. (1hour)
  • Once cold cut into squares and arrange between parchment paper.

For Burger Sauce:

  • Mix all ingredients together.
Keyword Cape Malay Lentil Pattie Burger (Vegan), Lentil Pattie Buger
Tried this recipe?Let us know how it was!
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Chef Donkey
Chef Donkey
Grew up in the Western Cape, South Africa and studied IT. Moved to the uk (south of England) and became a kitchen porter and fell in love with the environment and creating dishes as a young cook. Later moved to London where I worked in some prestigious Hotels and mainly restaurant. Studied culinary arts at college whilst working my way through the ranks and become the pastry chef at a Michelin star restaurant “Arbutus”. Now I’m self employed with my own small events business and focussing mainly on content creating (YouTube).
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