Vegetarian Patties with Sauce

Name: Vegetarian Patties with Sauce
Total time: 1 h
Yield: 1
Ingredients: 0.25 cup Brown Lentils; 1 sprig thyme; 1 bay leaf; 1 Tbsp Wholemeal breadcrumbs; 1 Tbsp finely chopped onions; 1 clove garlic cloves (finely chopped); 0.75 Tbsp olive oil (plus extra for brushing); 1 Tbsp finely chopped parsley; 0.25 red chili pepper (seeds removed, finely chopped); 1 Tbsp grated carrots; 0.5 Tbsp Sesame seeds; 1 pinch ground cilantro; 1 pinch Nutmeg; 1 pinch ground Cumin; salt; 1 pinch cayenne pepper; 1 small egg (beaten); 0.5 Tbsp flour; 1 scallion (cut into rings); 0.25 cup low-fat Yogurt; 0.75 Tbsp Wine vinegar; 0.75 Tbsp extra virgin olive oil; 1 pinch sugar; 1 handful mixed Leaf lettuce variety; 2 cherry Tomatoes (halved); 0.25 Cucumber (sliced lengthways into ribbons)

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

serving

For the burgers: ¼ cup Brown Lentils; 1 sprig thyme; 1 bay leaf; 1 Tbsp Wholemeal breadcrumbs; 1 Tbsp finely chopped onions; 1 clove garlic cloves (finely chopped); ¾ Tbsp olive oil (plus extra for brushing); 1 Tbsp finely chopped parsley; ¼ red chili pepper (seeds removed, finely chopped); 1 Tbsp grated carrots; ½ Tbsp Sesame seeds; 1 pinch ground cilantro; 1 pinch Nutmeg; 1 pinch ground Cumin; salt; 1 pinch cayenne pepper; 1 small egg (beaten); ½ Tbsp flour

For the yoghurt dip: 1 scallion (cut into rings); ¼ cup low-fat Yogurt

For the salad: ¾ Tbsp Wine vinegar; ¾ Tbsp extra virgin olive oil; 1 pinch sugar; 1 handful mixed Leaf lettuce variety; 2 cherry Tomatoes (halved); ¼ Cucumber (sliced lengthways into ribbons)

How healthy are the main ingredients?

Yogurt Lentil onion olive oil Sesame seeds garlic clove

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Preparation steps

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.

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.

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.

Soften the breadcrumbs in warm water, squeeze out excess water and add to the lentil mixture.

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.

Add the egg and flour and mix well.

Shape into 2 burgers. Brush with oil and put onto the baking tray. Bake for 10-12 minutes, until golden brown.

For the yoghurt dip: mix the spring onions with the yoghurt and season with salt.

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.