Lentil burgers
INGREDIENTS
1/2 cup (130g) low-fat plain yoghurt
1/4 cup (60ml) lemon juice
2 tablespoons tahini*
1 cup cold mashed potato
400g canned brown lentils, rinsed, drained
1 tablespoon mild Indian curry paste
4 spring onions thinly sliced
1 egg
1/2 cup dry breadcrumbs
1 tablespoon vegetable oil
4 wholemeal buns
4 slices tomato
Snow pea shoots, to garnish\
METHOD
Step 1 To make the dressing, place the yoghurt, lemon juice and tahini in a small bowl and stir to combine. Season with salt and freshly ground pepper, then
set aside.
Step 2 Place the mashed potato, lentils, curry paste, spring onion, egg and breadcrumbs in a large bowl. Season with salt and pepper. Use your hands to bring
the mixture together.
Step 3 Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties.
Step 4 Heat the oil in a large frypan over medium heat. Cook the patties for 2-3 minutes each side or until golden and warmed through.
Step 5 Serve on wholemeal buns with tomato slices, snow pea shoots and yoghurt dressing.
