mushroom and lentil burgers

Serves: 4

Ingredients:
1 x 410g tin lentils, drained and rinsed
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 small baby marrows, grated
125g mushrooms, finely sliced
zest of 1 lemon
salt and freshly ground pepper
2 slices brown bread, crumbled into breadcrumbs
1 tablespoon olive oil for frying
1 egg
lettuce, for serving
guacamole, for serving

Method:
place the lentils into a glass bowl and mash. set aside.
heat a little olive oil and gently cook onions and garlic for a couple of minutes or until soft and translucent.
add the baby marrow and mushrooms and fry until any liquid has cooked away.
season with lemon zest and salt and pepper.
remove from heat and allow to cool.
add the cooled baby marrow mix to the lentils, together with the breadcrumbs and egg, and mix well.
shape into 4 equal sized patties and place in fridge for 30 mins to firm up.
heat a little more olive oil and fry burgers for about 5 mins on each side until golden brown.
serve on lettuce leaves with roasted sweet potato wedges and guacamole.