Veggie burgers - Venerdi NZ

Ingredients

• 1 medium onion, diced
• 3 garlic cloves, diced
• ½ teaspoon smoked paprika
• ½ teaspoon dried rosemary
• 1 medium carrot, grated
• 200g portobello mushrooms, diced
• 1 plant-based vegetable stock cube
• 1 400g tin lentils, drained and rinsed
• 2 free range eggs or 2 chia “eggs”
• 1 cup breadcrumbs (use GF crumbs if needed)
• 2 teaspoons cornflour
• Salt and cracked black pepper
• Olive oil for frying