Name: Vegetarian burgers with coriander sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 250.00 ml lentils red; 15.00 ml oil; 2.00 onion sliced; 15.00 ml curry powder; 1.00 chickpeas tinned, drained; 15.00 ml fresh ginger grated; 1.00 eggs; 30.00 ml fresh parsley chopped; 60.00 ml fresh coriander chopped; 500.00 ml breadcrumbs fresh; 0.00 salt and freshly ground black pepper to taste; 0.00 flour cake; 125.00 ml sour cream; 125.00 ml yoghurt plain; 1.00 ml garlic cloves, crushed; 2.00 ml honey; 50.00 ml fresh coriander chopped; 30.00 ml fresh parsley chopped

Recipe Disclaimer

Tap for method

Ingredients (18)

Burgers

250.00 ml	lentils — red
15.00 ml	oil
2.00	onion — sliced
15.00 ml	curry powder
1.00	chickpeas — tinned, drained
15.00 ml	fresh ginger — grated
1.00	eggs
30.00 ml	fresh parsley — chopped
60.00 ml	fresh coriander — chopped
500.00 ml	breadcrumbs — fresh
0.00	salt and freshly ground black pepper — to taste
0.00	flour — cake

Coriander sauce

125.00 ml	sour cream
125.00 ml	yoghurt — plain
1.00 ml	garlic — cloves, crushed
2.00 ml	honey
50.00 ml	fresh coriander — chopped
30.00 ml	fresh parsley — chopped

Tap for ingredients

Method:

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.