Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 cup red lentil (or any lentils)
• 1 tablespoon olive oil
• 2 medium onions, finely sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 14 ounces chickpeas, drained
• 1 egg (or ener-g egg substitute)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh coriander, chopped
• 2 1/4 cups breadcrumbs, stale
• 1/4 cup flour or 1/4 cup rice flour
• 1/2 cup sour cream or 1/2 cup tofu sour cream
• 1/2 cup cream or 1/2 cup soya cream
• 1 garlic clove, well crushed
• 3 tablespoons fresh coriander, chopped

Recipe

• 1 put the lentils in a pan of boiling water and simmer for about 10 minutes, or until tender. drain.
• 2 heat oil in pan and sauté the onion until soft & translucent (don't let it burn). add the ground spices and stir until fragrant. remove from the heat to cool slightly.
• 3 put the chickpeas, egg (or substitute), onion mixture and half the lentils in a food processor. process until smooth & transfer to a bowl.
• 4 stir in the remaining lentils, parsley, first lot of fresh coriander & breadcrumbs & mix well. divide into 10 portions.
• 5 shape portions into round patties (if the mixture feels soft, chill for 15-20 minutes or until firm).
• 6 toss the patties int he flour, shaking off the excess.
• 7 place in a hot frying pan/bbq plate/gril and cook for 3-4 minutes each side, or until browned.
• 8 coriander garlic cream - mix together all ingredients and chill.
• 9 for vegan use the ener-g, the tofu sour cream and the soy cream.