LENTIL AND POTATO BURGERS

You can either cook the potatoes on the same day you are making your burgers or use them from the day before. To quicken the work in the kitchen I use prepared cooked canned lentils. The burgers form and fry very well, nothing crumbles or sticks. This is the perfect dish for lovers of potatoes and all kinds of chops. You can serve them with any salad and sauce.

It's an amazing experience to cook on the site of Vistehola, probably the best-known Stone Age settlement in Norway. Known locally as Svarthålå (the black hole). This was home to one or more extended families in the Mesolithic era, between 6700 and 8900 years ago.

Ingredients:

(for about 14 burgers)

• 550 g of peeled potatoes
• 230 g of cooked brown or green lentils
• 50 g of red onion
• 1 clove of garlic
• 2 tbsp of dill
• 50 g of ground oats
• 1 tbsp of ground linseed + 3 tbsp of water
• 1/2 tsp turmeric
• 1/2 tsp curry
• salt and pepper

mustard sauce:

• 2 tbsp of vegan cream
• 1 tsp of mustard
• 1 tbsp of dill

tomato salsa:

• 1 tomato
• 1 tbsp of olive oil
• fresh basil leaves
• chive
• salt and pepper

Instructions:

1. Cook potatoes in salted water (can be used from the previous day).
2. In the meantime, fry the diced onion and garlic in olive oil.
3. Season with salt and pepper. Set aside.
4. Mix the mustard sauce with the ingredients above. Set aside.
5. Prepare the salsa: dice the tomato, add the oil and spices. Set aside.
6. Mix linseed with water. Set aside.
7. Use a potato ricer to make mashed potatoes. Put them in a bowl.
8. Add the fried onion and garlic.
9. Add lentils, ground oats and spices.
10. Add linseed.
11. Salt and pepper to taste.
12. Use a spoon to mix the ingredients.
13. Pour olive oil into a frying pan, make burgers and fry on both sides.
14. Serve with tomato salsa and mustard sauce.

Thanks Basia Słodzinka for help with the pictures:)