Lentil burgers

Lentil burgers

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 wholemeal buns, halved
4 cos lettuce leaves
1 tomato, sliced

Patties

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon fresh coriander, chopped
pinch dried chilli
400g tinned lentils, washed and drained
1 cup sweet potato, cooked
1 egg
1/4 cup spelt flour
extra spelt flour, for dusting

Dressing

Quantity Ingredient
1/2 cup natural yoghurt
2 tablespoons lemon juice
1/2 teaspoon cumin
2 tablespoons tahini paste

Method

  1. To make the patties, sauté the onion in a tablespoon of oil over medium heat for about 5 minutes, until translucent. Add the spices and cook for a further 2 minutes.
  2. Place the remaining patty ingredients in a blender, add the onion mixture and pulse for 2 seconds, until combined but still textured.
  3. Divide the lentil mixture (it will be quite wet) into four and shape into patties. Dust with the extra spelt flour. Fry the patties over a medium heat in the remaining oil until golden on both sides.
  4. To make the dressing, whisk together all the ingredients in a bowl.
  5. To assemble, place half a bun on a plate and top with a lettuce leaf, a lentil patty, a slice of tomato and a tablespoon of the dressing.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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