Ingredients
- 2 cups (500 g/1 lb) red lentils
- 2½ cups (600 ml/20 fl oz) chicken stock or water
- 2 teaspoons paprika
- 1 zucchini
- 1 small onion, finely chopped
- 1 cup (120 g/4 oz) mung bean sprouts
- 1 egg, beaten
- 2 slices wholemeal bread, made into crumbs
- 2 tablespoons crushed peanuts
- 2 tablespoons finely grated lemon rind
Yoghurt topping
- 1 cup (250 g/8 oz) thick natural yoghurt
- ½ cup (25 g/¾ oz) finely chopped fresh mint
- 1 tablespoon lemon juice
- 2 teaspoons finely grated lemon rind
Method
1. Combine the lentils, stock or water and paprika in a pan, bring to the boil and simmer, uncovered, for 20 minutes, or until all the liquid is absorbed. Stir occasionally to prevent the mixture sticking. Cool slightly.
2. Grate the zucchini and squeeze out as much moisture as possible. Combine with the onion and bean sprouts, then mix thoroughly with the lentils, egg, breadcrumbs, peanuts and lemon rind. Using your hands, form the mixture into 6 patties. Cover and refrigerate for 30 minutes. Lightly oil a frying pan, add the burgers and cook over moderate heat until brown on both sides.
3. To make the yoghurt topping, combine all the ingredients in a bowl.
4. Top each patty with some topping and serve with a mixed green salad and Turkish bread.
