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
• 2 tbs korma curry paste
• 1 shallot, trimmed, thinly sliced
• 1/2 cup chopped fresh coriander
• 1 egg
• 75g (1/2 cup) plain flour
• 1 tbs 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
Method
1. Process the lentils, breadcrumbs, yoghurt, curry paste, shallot, coriander and egg in a food processor until well combined. Transfer to a bowl. Season with salt and pepper. Stir in the flour.
2. Divide the mixture into 4 equal portions. Use floured hands to shape each portion into a 2cm-thick patty.
3. Heat the oil in a large non-stick frying pan over medium heat. Cook half the patties for 3-4 minutes each side or until browned. Transfer to a plate. Repeat with the remaining patties.
4. Spread the bases of the rolls with the mango chutney. Top with the salad leaves, patties, tzatziki and cucumber. Top with the remaining rolls.
