Soak your lentils overnight.Rinse and add them to your pressure cooker, cover with enough water and cookfor 10 minutes or for 2 whistles.
While the lentils are cooking, grate your carrots and beetroots, chop your onion, chop the mint leaves and pluck the thyme leaves.
Check that the lentils are done. They should be holding their shape well. While they’re still hot, use a press to mash.
In a large saucepan or wok, sauté your onions in some oil. Once they turn translucent, add in your ginger paste and your garlic paste. Next add your dried spices: cumin, turmeric, coriander. Stir and let the spice mix cook for a few minutes. Keep an eye on it so you don’t let it burn.
Next, add in your beetroot and carrots until they’re halfway cooked. This should take 3 to 4 minutes.
Finally, stir in the mashed lentils and herbs and season with salt. Combine everything.
When everything is well-combined, your mixture is ready. Turn off the stove and let cool for some 10 to 15 minutes or at least till you can hold the mixture comfortably. You do not want to burn your hands.
Form patties with the mixture and keep in a container. You can freeze these burgers and cook as many as you need whenever you want. These can last easily around 3 months in a freezer.
To cook your patties, you can opt for your oven or the airfryer. Line a tray with a baking sheet, place your patties and spray with a little oil if you wish. Cook in the oven for 25 minutes at 180C. For the airfryer, you can cook it for 15-20 minutes.