Lentil burgers with yogurt mint sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Lentils, picked over and rinsed |
| ½ | cup | Rolled oats |
| 2 | Garlic cloves, minced | |
| 2 | teaspoons | Ground coriander seeds |
| 2 | teaspoons | Ground cumin |
| 1 | large | Egg, beaten lightly |
| ½ | cup | Plain yogurt |
| ⅓ | cup | Chopped fresh mint leaves |
| Vegetable oil for frying | ||
| 6 | Pita pockets, split | |
| 6 | Soft-leafed lettuce leaves | |
Directions
Add lentils to a large saucepan of salted water and bring water to a boil.
Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
In a blender or food processor grind oats into meal. Drain lentils in a sieve and in a bowl combine with garlic, coriander, cumin, and 3 tablespoons ground oats. Mash lentils coarse with a potato masher. Stir in egg and salt and pepper to taste and form mixture into six 3-inch burgers, each ½-inch thick. Coat burgers with remaining ground oats and chill, uncovered, 15 minutes.
In a small bowl stir together yogurt, mint, and salt and pepper to taste.
In a large skillet heat ¼ inch oil over moderately high heat until hot but no smoking and fry burgers, in batches if necessary, until browned and crisp, about 3 to 4 minutes on each side.
Serve burgers in pitas with lettuce and yogurt mint sauce.
Yield: 6 servings
NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@...> on Mar 2, 1997.