Name: Lentil burgers
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 2 tablespoon oil; 2 piece ginger, peeled, grated; 1/2 long green chilli, seeded,finely chopped; 2 clove garlic, crushed; 1 teaspoon each ground cumin and chilli powder; 1/2 teaspoon turmeric; 1 1/2 cup water; 1/2 cup red lentils, washed; 400 gram canned chickpeas, drained, rinsed; 2 cup fresh wholemeal breadcrumbs; 1 egg; 8 burger rolls; natural yoghurt, to serve; carrot ribbons, to serve; sweet chilli sauce, to serve; fresh coriander leaves, to serve

Ingredients

2 tablespoon oil

2 piece ginger, peeled, grated

1/2 long green chilli, seeded,finely chopped

2 clove garlic, crushed

1 teaspoon each ground cumin and chilli powder

1/2 teaspoon turmeric

1 1/2 cup water

1/2 cup red lentils, washed

400 gram canned chickpeas, drained, rinsed

2 cup fresh wholemeal breadcrumbs

1 egg

8 burger rolls

natural yoghurt, to serve

carrot ribbons, to serve

sweet chilli sauce, to serve

fresh coriander leaves, to serve

Method

1.Heat half the oil in a saucepan on medium. Saute the ginger, chilli, garlic and spices for 1-2 minutes, or until fragrant. Add water and lentils. Bring to the boil. Reduce heat and simmer for 10-15 minutes, stirring occasionally, or until mixture thickens. Allow to cool.

2.In a food processor, combine lentil mixture, chickpeas, half the breadcrumbs and egg. Process until smooth. Season to taste.

3.Shape mixture into 8 even-sized, flattened patties. Coat in remaining breadcrumbs. Arrange on a tray and refrigerate until required.

4.Heat remaining oil in a large frying pan on medium. Cook patties in two batches. for 3-4 minutes each side, or until golden and crisp. Drain on paper towel.

5.Spread each roll with yoghurt. Top with a lentil patty, carrot, sauce, a dollop of yoghurt and coriander leaves. Serve.

MAKES 8 Use a vegetable peeler to make carrot ribbons.
Note

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