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Method :
Combine the
lentils, stock or water and paprika in a pan, bring to the boil and
simmer, uncovered, for 20 minutes, or until all the liquid is absorbed.
Stir occasionally to prevent the mixture sticking. Cool slightly. Grate
the zucchini and squeeze out as much moisture as possible. Combine with
the onion and bean sprouts, then mix thoroughly with the lentils, egg,
breadcrumbs, peanuts and lemon rind. Using your hands, form the mixture
into 6 patties. Cover and refrigerate for 30 minutes. Lightly oil a frying
pan, add the burgers and cook over moderate heat until brown on both
sides.
To make the
yoghurt topping, combine all the ingredients in a bowl. Top each patty
with some topping and serve with a mixed green salad and Turkish bread.
Note - This
recipe can also be made with green lentils. Soak them overnight and
increase the cooking time to 45 minutes. If using split lentils, you don't
need to soak them.
Nutrition Per
Serve : Protein 20 g; Fat 10 g; Carbohydrate 41 g; Dietary Fibre 9 g;
1395 kJ
(335 cal)
Serves 4
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