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Korma curry lentil burgers with mango chutney
Korma curry lentil burgers with mango chutney
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious meatless burgers using lentils and simple ingredients.
Ingredients:
  • 2 x 400g cans brown lentils, rinsed, drained
  • 280g (4 cups) fresh breadcrumbs (made from day-old bread)
  • 130g (1/2 cup) Greek-style natural yoghurt
  • 56.00 gm korma curry paste
  • 1 shallot, trimmed, thinly sliced
  • 125.00 ml chopped fresh coriander
  • 1 egg
  • 75g (1/2 cup) plain flour
  • 18.20 gm olive oil
  • 4 Turkish bread rolls, split, toasted
  • 140g (1/2 cup) mango ginger chutney
  • 100g pkt mixed salad leaves
  • 130g (1/2 cup) bought tzatziki dip
  • 2 Lebanese cucumbers, peeled into ribbons
Instructions:
  • Combine lentils, breadcrumbs, yogurt, curry paste, shallot, coriander, and egg in a food processor until evenly mixed. Transfer the mixture to a bowl and season with salt and pepper. Mix in the flour.
  • Divide the mixture into 4 equal portions, then shape each portion into a 2cm-thick patty using floured hands.
  • In a large non-stick frying pan over medium heat, sizzle the oil until shimmering. Cook half of the patties for 3-4 minutes on each side until beautifully browned. Transfer to a plate and repeat with the remaining patties.
  • Spread the rolls with mango chutney, layer with salad leaves, patties, tzatziki, and cucumber, then top with the remaining rolls.

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