Vegetarian Patties with Sauce

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Vegetarian Patties with Sauce
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
How healthy are the main ingredients?
thymegarlicparsleycarrotNutmegCumin

Ingredients

for
1
For the burgers
¼ cup
Brown Lentils
1 sprig
1
1 tablespoon
Wholemeal breadcrumbs
1 tablespoon
finely chopped onions
1 clove
garlic (finely chopped)
¾ tablespoon
olive oil (plus extra for brushing)
1 tablespoon
finely chopped parsley
¼
red Chile pepper (seeds removed, finely chopped)
1 tablespoon
grated carrots
½ tablespoon
1 pinch
ground cilantro
1 pinch
1 pinch
ground Cumin
1 pinch
1
small egg (beaten)
½ tablespoon
For the yoghurt dip
1
scallion (cut into rings)
¼ cup
low-fat Yogurt
For the salad
¾ tablespoon
¾ tablespoon
extra virgin olive oil
1 pinch
1 handful
mixed leaf
2
cherry tomatoes (halved)
¼
Cucumber (sliced lengthways into ribbons)

Preparation steps

1.
For the burgers: heat the oven to 220°C (200°C fan) 425°F, gas 7. Line a baking tray with non-stick baking paper.
2.
Rinse the lentils under running water. Cook in 120ml water with the thyme sprig and the bay leaf for 20-30 minutes until soft with a lid on.
3.
Remove the lid and turn up the heat. Stir continuously until the liquid has evaporated and the lentils begin to disintegrate. Remove the thyme and the bay leaf.
4.
Soften the breadcrumbs in warm water, squeeze out excess water and add to the lentil mixture.
5.
Heat the oil in a frying pan and gently fry the onion and garlic. Add to the lentils with the parsley. Stir in the chilli, carrots, sesame, cumin, coriander, nutmeg and cumin. Season with salt and pepper.
6.
Add the egg and flour and mix well.
7.
Shape into 2 burgers. Brush with oil and put onto the baking tray. Bake for 10-12 minutes, until golden brown.
8.
For the yoghurt dip: mix the spring onions with the yoghurt and season with salt.
9.
For the salad: mix the vinegar, oil, sugar and salt. Arrange the salad on plates and drizzle over the dressing.
10.
Serve the lentil burgers with the dip and the salad alongside.