INGREDIENTS METHOD
1 C plain yoghurt (thick) 2 Tbs mango chutney 2 Lebanese cucumbers 2 Tbs olive oil
Combine yoghurt, chutney, salt and pepper in a bowl. Cover and refrigerate. Run a vegetable peeler along the length of cucumbers to form ribbons. Place in a bowl. Cover and refrigerate. Heat one tablespoon oil in a non-stick frying pan over medium heat. Add onion and carrot. Cook, stirring occasionally, for three minutes or until soft. Add curry paste. Cook, stirring, for one minute or until aromatic. Remove from heat. Place lentils in a food processor. Process until roughly chopped. Transfer to a large bowl. Add carrot mixture, breadcrumbs,
coriander and salt and pepper. Mix until well combined. Using clean hands, shape mixture into four two-cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes. Heat butter and remaining oil in a large, non-stick frying pan over medium heat. Cook patties for two to three minutes each side or until golden and heated through. Top bread roll bases with lettuce, patties, cucumber and yoghurt sauce. Cover with bread roll tops. Serve.
1 brown onion, finely chopped 1 large carrot, peeled, grated 1 Tbs korma curry paste 2 x 400g cans brown lentils, drained, rinsed 1 1/4 C fresh white breadcrumbs 1/3 C coriander leaves, roughly chopped 20g butter 4 multigrain bread rolls, split, toasted 8 endive lettuce leaves
Vegetarian Lentil Burger with vegetables and curry sauce
The meaty texture of these lentil patties will make these vegetarian burgers a winner with the whole family.
SPRING 2018 www.pei-living.ca
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