Vegetarian burgers with coriander sauce

Recipe from: 4/14/2005 12:00:00 AM

Ingredients 20
Servings 10
Time 30 mins

Ingredients

  • Burgers
  • 250
    ml
    red lentils
  • 15
    ml
    oil
  • 2
    onions, sliced
  • 15
    ml
    curry powder
  • 1
    x 410 g can chickpeas, drained
  • 15
    ml
    grated fresh ginger
  • 1
    egg
  • 30
    ml
    chopped fresh parsley
  • 60
    ml
    chopped fresh coriander
  • 500
    ml
    fresh breadcrumbs
  • salt and freshly ground black pepper to taste
  • cake flour for dusting the burgers
  • Coriander sauce
  • 125
    ml
    sour cream
  • 125
    ml
    plain yoghurt
  • 1
    ml
    garlic clove, crushed
  • 2
    ml
    honey
  • 50
    ml
    chopped fresh coriander
  • 30
    ml
    chopped fresh parsley
 

Method

5 mins
 
BURGERS
Cook the lentils, uncovered, in water until soft and drain.
Heat the oil in a pan and sauté the onions until soft.
Add the curry powder and stir-fry until the flavour has developed. Leave to cool slightly.
Place the chickpeas, half the lentils, ginger, egg and onion mixture in a food processor and process until smooth.
Spoon the mixture into a large dish and add the remaining lentils, parsley, coriander and breadcrumbs. Season with salt and pepper.
Shape the mixture into 10 uniform burgers and dust them with the flour.
Heat griddle pan over high heat and fry the burgers for three to four minutes on each side or until brown.
SAUCE
Mix all the sauce ingredients and serve the burgers and sauce on fresh bread rolls with lettuce and tomato, onion and cucumber slices.
 

Read more on: pulses  |  sauté  |  shallow-fry
 

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