Lentil burgers with raita

Method

1. Heat the olive oil in a heavy-based frying pan. Add in the garlic, onion, and carrots and fry for 10-12 minutes over a medium heat, stirring often, until soft and lightly browned.

2. Add the lentils, cumin coriander and parsley, lemon juice, and season with salt and freshly ground pepper. Cook for 5 minutes.

3. Put the mixture in to a food processor, add the egg and breadcrumbs and puree until the mixture holds together, but still has a coarse texture. Transfer to a mixing bowl.

4. Line a baking tray with silicone paper. With wet hands, shape the mixture into 8 burgers and dip in flour. Place the lentil burgers on lined baking sheet, cover and chill for 30 minutes.

5. Meanwhile, make the raita. Chop the cucumber into small dice (about 0.5cm in size). Dry-fry the cumin seeds until fragrant.

6. Mix together the cucumber, cumin, yogurt and coriander in a bowl.

7. Heat the oil in a frying pan. Cook the burgers in batches for 5-7 minutes each side, drain on kitchen paper.

8. Serve the freshly-fried lentil burgers with the cucumber raita.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 tbsp Olive oil
1 garlic clove, crushed
1 large onion, finely chopped
2 Carrots, finely chopped
225g Puy lentils, boiled for 25-30 minutes, then drained
1.5 tsp ground cumin
2 tsp ground coriander
6 tbsp chopped parsley
1 tbsp lemon juice
1 dash of salt and fresh ground black pepper
1 egg, beaten
50g breadcrumbs
90g white flour
1 tbsp vegetable oil, for shallow-frying

For the raita

0.25 medium cucumber
150ml natural yogurt
0.5 tsp Cumin seeds
1 tbsp fresh coriander, chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers
Great discounts on cookware