Heat half the oil in a large frying pan and gently sauté the onion.
Add the chilli paste and courgettes and cook until tender.
Mix in the puréed lentils and 125 ml breadcrumbs.
Season to taste and mix well.
Divide the mixture into four and shape into patties.
Coat with the remaining breadcrumbs and fry until golden brown.
Heat the pitas according to the packet instructions.
Fill with a burger, tomato and onion relish, and fresh basil.
Use the filling to make lentil balls, coat them in breadcrumbs and fry until golden.