LENTIL & EGGPLANT BURGER PATTY
Prep/Cooking Time: 60-90 Minutes
Ingredients
- 600g Puy lentils (cooked soft)
- 400g Eggplant
- 20g Garlic
- 450g White onion
- 12g Cumin
- 12g Coriander powder
- 25g Lemon juice
- 60g Yogurt
- 1 Egg white
- 22g Salt
- 3g Pepper
- Olive oil (for cooking eggplant)
- 190g Breadcrumbs
For the sauce
- 70g Cucumber
- 10g Cilantro
- 250g Yoghurt
Instructions
- Wash the eggplants and pat dry
- Cut the eggplants lengthways and score the flesh
- Drizzle generously with the olive oil and season well
- Place on a baking sheet and cook in a pre-heated oven at 220c
- Cook till the eggplant begins to char
- Place the soaked lentils in a pan with seasoned water
- Bring to the boil and cook till the lentils are tender
- Remove from the heat and strain
- Spread the lentils on a tray to cool
- Once the eggplant is sufficiently colored remove from the oven
- Place in a mixing bowl and cover with cling film
- Leave to steam and cool at room temperature
- Whilst the eggplant and lentils are cooking peel and chop the onion and garlic
- Place the onion and garlic in a pan with some olive oil and cook over a medium heat
- Once the onions are softened add to the pan the spices
- Mix well and cook for 10 minutes to release all the fragrance
- Once cooked remove from the heat
- Place the eggplant (roughly chopped), lentils and cooked onions together in a large mixing bowl
- Add to the bowl the salt, pepper, egg whites, breadcrumbs and 1/2 the yogurt,
- Bring together all the ingredients by hand or using the mixer
- Do not over mix so the burger will have texture
- Once well mixed weigh into 8oz balls
- Reserve in the fridge till needed
- Place the remaining yogurt in a small mixing bowl
- Wash and remove the ends from the cucumber
- Grate the cucumber on the large grade
- Once grated squeeze out as much water from the cucumber as possible
- Add the cucumber to the yogurt
- Roughly chop the cilantro and add this to the bowl also
- Mix well and season to taste
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