These days I am living in Five Dock (Sydney) and my local bakery is the Habberfield institution, Pasticceria Papa. This morning I felt like a treat so headed down to the bakery for hot Italian bread and coffee.

While I sipped my perfect Italian coffee, back in my kitchen, I sautéed some mushrooms and spinach and poached a couple of eggs. I toasted the sliced bread and layered it with the mushroom, spinach and some Australian feta cheese. I topped off the mouth watering breakfast plates with soft poached free range eggs.

I little while ago I bought a can of Sanitarium Savoury Lentils and today decided to try them out in a burger mix. I roasted some red peppers under a very hot grill (then removed the blackened skin), grilled some fresh pineapple rings and sauteed some red onion rings.

Lentil and Quinoa Burgers

1/2 cup quinoa
1 cup water
1 can Sanitarium Savoury Lentils
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon Italian herb mix
1/2 red onion finely chopped
1 egg
2 slices of bread made into bread crumbs
salt and pepper
2 tablespoons olive oil

Wash the quinoa thoroughly and add to a small saucepan.
Pour in the the water and bring to the boil.
Reduce to a very low simmer for 15 minutes then set aside to cool.
Drain off the excess liquid from the can of lentils.
Add the lentils, cold quinoa, herbs and spices, chopped onion, bread crumbs and lightly beaten egg to a mixing bowl.
Combine well and season to taste.
Form the mixture into 8 patties with your hands.
Shallow fry the patties in a large fry pan with olive oil for 3 minutes on each side or until crispy.

Create your burger by assembling a stack of your favourite veggies with a cooked patty between two slices of crusty bread. Most importantly eat with both hands.