Vegetarian: Lentil Burgers 05 by Recipe Cottage

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	Lentil Burgers 05

		Lentil Chili Burgers with Dill Sauce Serves: 2 1 onion, peeled and chopped 1 tbs olive oil 1 garlic clove, crushed 1 fresh green chili, de-seeded and chopped, or chili powder to taste 2 tsp ground coriander 1 3/4 cups canned green lentils, drained oil for deep- or shallow-frying 1 slice of white or whole wheat bread, crusts removed 1 bunch of fresh cilantro, chopped salt and freshly ground black pepper 1 egg, beaten 4 tbs dry breadcrumbs 2-3 tbs chopped fresh dill 2/3 cup creamy yogurt Fry the onion in the oil, with a lid on the pan, for 5 minutes. Add the garlic, chili and ground coriander, then cover and cook for 2-3 minutes. Remove from the heat and stir in the lentils. If you are going to deep-fry the burgers, put the oil on to heat, but keep your eye on it. Cover the bread with water, drain immediately, then squeeze out all the water and crumble the bread - this is a quick way of making breadcrumbs. Add to the lentil mixture along with the fresh cilantro and seasoning, mashing the mixture with the spoon or a potato masher so that it holds together. Divide the mixture into four and form into sphere shapes if you are going to deep-fry them, or flattish burger shapes for shallow-frying. Dip the burgers first in the beaten egg, then in the dry breadcrums, making sure they are will coated. Then fry them until crisp and brown: they will need about 3-4 minutes on each side if shallow-frying and 4-5 minutes in total if deep-frying. Drain them well on paper towels. Serve with a sauce made by stirring the chopped dill into the creamy yogurt and seasoning with salt and pepper. Note: If you would rather not fry these, bake them in the oven instead. I followed the entire recipe-except when it came time to cook, I placed them in a broiler pan. They were great!