Sluttishly Vegetarian: Veggie Thai Burgers

Since making Thai salmon curry a few weeks ago, I've done nothing with my jar of Thai curry paste. It's just languishing in the fridge, wondering if it'll ever get another outing or if it's destined to live at the back of the shelf with an abandoned jar of olives and forgotten tub of margarine. Fear not, tiny jar: Hazel's recent recipe for Thai burgers got me thinking about a vegetarian version that's equally simple to make. I've used a few more ingredients, but the end result is spicy, wholesome and filling. If you're not keen on lentils, try making it with chickpeas, black beans, or whatever veg you've got knocking around in the fridge.

Veggie Thai Burgers (makes 4 small patties)
You will need:

• 1 tin green lentils, drained (or 350g dried green lentils, cooked)
• 1 tbsp Thai curry paste
• 1 garlic clove, crushed
• 4 spring onions, white part chopped
• 1/2 chilli, chopped
• Salt and pepper
• 1 egg, beaten

Make it!

1. Put all the ingredients except the egg into a bowl and squish them together with your hands. Gradually add the egg until it starts to come together.
2. Shape into patties and put into the fridge to firm up for half an hour.
3. Heat a little oil in a frying pan over a medium heat. Fry each patty for 3-4 minutes on each side until cooked through. Serve in a lightly toasted bun.

Flickr image from AJBomber's photostream.