• 2 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, chopped
• 400g can brown lentils, drained and rinsed
• ½ cup panko breadcrumbs
• 1 free-range egg
• ½ cup flat-leaf parsley leaves
• 200g carrots, grated
• 200g zucchini, grated and squeezed to remove excess liquid
• 2 medium ripe avocados
• 1 tbs lime juice
• 6 wholegrain buns, halved
• 1 ½ cups finely shredded red cabbage
• 2 ripe tomatoes, sliced

Directions

• STEP 1 - To make veggie lentil patties, heat 1 tbs oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until tender. Set aside to cool slightly. Place onion mixture, lentils, breadcrumbs, egg and parsley into a food processor. Season with salt and pepper. Pulse until just combined. Add carrot and zucchini and pulse for 2-3 seconds until combined. Form mixture into 6 patties. Place onto a plate, cover and refrigerate for 1 hour.
• STEP 2 - Heat remaining 1 tbs oil in a large frying pan over medium heat. Cook the patties for 5-6 minutes on each side or until golden brown. Drain on paper towel.
• STEP 3 - Scoop avocado flesh into a bowl. Add the lime juice and roughly mash with a fork.
• STEP 4 - Toast the buns. Spread the cut side of the toasted buns with avocado. Top with cabbage and tomato. Top each with a pattie. Sandwich with the bun tops and serve.