Korma curry lentil burgers with mango chutney

Cooking Vegetarian Korma curry lentil burgers with mango chutney

You dont need meat to make a great-tasting burger, just a can of lentils and a few simple extras.

Lables: High carb High fibre Vegetarian Fish free Shellfish free
  1. Process the lentils, breadcrumbs, yoghurt, curry paste, shallot, coriander and egg in a food processor until well combined. Transfer to a bowl. Season with salt and pepper. Stir in the flour.
  2. Divide the mixture into 4 equal portions. Use floured hands to shape each portion into a 2cm-thick patty.
  3. Heat the oil in a large non-stick frying pan over medium heat. Cook half the patties for 3-4 minutes each side or until browned. Transfer to a plate. Repeat with the remaining patties.
  4. Spread the bases of the rolls with the mango chutney. Top with the salad leaves, patties, tzatziki and cucumber. Top with the remaining rolls.

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2 x 400g cans brown lentils, rinsed, drained
280g fresh breadcrumbs
130g Greek-style natural yoghurt
2 tbsp korma curry paste
1 shallot, trimmed, thinly sliced
1/2 cup chopped fresh coriander
1 egg
75g plain flour
1 tbsp olive oil
4 Turkish bread rolls, split, toasted
140g mango ginger chutney
100g pkt mixed salad leaves
130g bought tzatziki dip
2 Lebanese cucumbers, peeled into ribbons

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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