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Lentil-Walnut Burgers with Mint Yogurt Sauce

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Lentil-Walnut Burgers with Mint Yogurt Sauce

Ingredients:

  • 3/4 cup toasted walnuts,cooled
  • 1/3 cup plain dried breadcrumbs
  • 3 garlic cloves, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon red-pepper flakes (We prefer things on the spicy side, so I used a touch more)
  • Coarse salt and ground pepper
  • 3/4 cup lentils, cooked,drained, and cooled
  • 4 tablespoons olive oil
  • 1 large egg
  • pita bread (I used whole wheat)

For the sauce:

  • 3/4 cup plain low-fat yogurt
  • Coarse salt and ground pepper
  • 2 tablespoons chopped fresh cilantro leaves (I used mint leaves.)
  • 1 tablespoon fresh lemon juice

Instructions:

  1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
  2. In a large bowl, whisk egg.Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
  3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10minutes per side. Transfer to a paper-towel-lined plate to drain.
  4. Prepare sauce: in a small bowl, whisk together yogurt, cilantro, and lemon; season with salt andpepper.
  5. Serve lentil-walnut burgers in pita bread; drizzle with sauce.

I served this with red onion and fresh tomato slices and a spinach salad. This was a very tasty dish. It's similar to falafel and could also be served in lieu of chicken or lamb on top of a Greek salad. Next time I will make the patties slightly thinner and not over-process the ingredients, which I think I did trying to get the hang of my food processor. It was still delicious though!

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Posted in Home Improvement Post Date 10/26/2016


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