Helen RandellTandoori Lentil Burgers
February 6th 2009 22:55
About a month ago I went to my very good friend's 26th birthday party. Her menu was based around gourmet barbecue-ing and one of the courses included these Tandoori Lentil Burgers. They were so good, that I asked for the recipe. Thanks to Karin for providing this - be aware though, as her fiance found out while cooking them on the night, structural integrity is not one of their fortes.
250g red lentils
1 tbs oil
2 onions, sliced
1 tbs tandoori paste (I upped this to 2 tbs)
425g tin chickpeas, drained
1 tbs grated ginger
1 egg
3 tbs chopped flat-leaf parsley
2 tbs chopped coriander
180g fresh breadcrumbs
plain flour for dusting
Simmer the lentils in a large pan of water for 8 minutes or until tender. Drain well. Heat the oil in a pan and cook onions until tender. Add the tandoori paste.
Put the chickpeas, half the lentils, the ginger, egg and onion mixture into a food processor.
Process until smooth.
Transfer to a bowl. Stir in the remaining lentils, parsley, corander and breadcrumbs.
Divide into 10 portions and shape into burgers (refrigerate for 15 minutes if the mixture is too soft).
Toss the burgers in flour and cook on BBQ or in a frying pan for 3-4 minutes each side.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
They have such a great 'comfort food' feel to them - but still really good for you. I served them with some natural yoghurt.
- helen
Comment by Lara M
Love Speaks
Food Slate
I love red lentils in my easy beef barley vegetable soup