- Serves: 8
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus 30 mins chilling
- Effort: easy
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 large onions, finely chopped
- 2 carrots, finely chopped
- 225 g 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 dashes of black pepper
- 1 eggs, beaten
- 50 g breadcrumbs
- 90 g plain flour
- 1 tbsp vegetable oil, for shallow-frying
For the raita
- 0.25 medium cucumber
- 150 ml natural yogurt
- 0.5 tsp cumin seeds
- 1 tbsp fresh coriander, chopped
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.
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