Lentils Burgers with Mint Yoghurt Recipe

Lentils Burgers with Mint Yoghurt Recipes

Ingredients :

2 cups (500g / 1 lb) red lentils

2.5 cups (600ml / 20 fl oz) chicken stock or water

2 tsp paprika

1 zucchini

1 small onion, finely chopped

1 cup (120g / 4 oz) mung bean sprouts

1 egg, beaten

2 slices wholemeal bread, made into crumbs

2 tbsp crushed peanuts

2 tbsp finely grated lemon rind


Yoghurt Topping:

1 cup (250g / 8 oz) thick natural yoghurt

1/2 cup (25g / 3/4 oz) finely chopped fresh mint

1 tbsp lemon juice

2 tsp finely grated lemon rind

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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