Lentil and Courgette Burgers

For 4 
200 g of dried lentils 
One medium onion 
One small courgette, grated 
One egg 
100 g of home made bread crumbs 
One Tbsp of white flour 
Olive Oil 
Fresh parsley 
Half a tsp of ground Cumin 
Salt and pepper, 
For the sauce 
100 ml of cream 
One tbsp of balsamic vinegar 
One tbsp of dried mixed herbs
1.   Cook the lentils by covering them with over two fingers of whater and bringing to the boil slowly at medium heat. Once they have boiled cook for one hour at very low heat. Not all lentils cook at the same time, adjust the cooking time to the that on the instructions if it is applicable. Check the lentils every 15 minutes to make sure there is always about two fingers of water above the lentils. 
2.   Once the lentils are ready remove from the heat, drain them and leave them to cool down in a bowl. 
3.   Sweat the onion by frying them in a little olive oil at a very low heat for about 5 to 10 minutes until they become transparent. This is called un refrito in spanish. 
4.   Add the onion and garlic "refrito" to the lentils and season with the cumin, and salt and peper to taste. 
5.   Add the bread crumbs, the grated courgette and the white flour. 
6.   Mix it all together and add the egg in. 
7.   Once it is all mixed together shape the burger with your hands into eight burgers 
8.   Fry the lentil burgers, in about 100ml of olive oil, for 5 to 10 minutes on both sides. When they are slightly toasted on both sides they are ready. If you are not going to serve them straight away place them on an oven tray, when you want to reheat them cover them with foil to stop them from drying out and warm them up in the oven for 15 minutes at 180ºC. 
9.   The Sauce is done by reducing the cream, the balsamic vinegar and mixed herbs at a very low heat for about 10 to 15 minutes.
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