Moroccan veggie burgers with lemon chilli yoghurt
6 serves
30 m
10 m
Ingredients
- 420 g can no added salt lentils
- 420 g can no added salt chickpeas
- 2 cloves garlic, crushed
- ¾ cup (45 g) chopped fresh coriander
- 2 tablespoons tahini
- 1 tablespoon plain flour
- 2 teaspoons Harissa spice blend
- ¼ cup (20 g) soft wholegrain breadcrumbs
- 6 wholemeal bread rolls, halved and lightly toasted
- ¼ cup olive oil
- 12 small butter lettuce leaves
- 2 tomatoes, thinly sliced
- 2 Lebanese cucumber, sliced into thin ribbons (see tip)
Chilli yoghurt
- ¼ cup plain Greek yoghurt
- 2 teaspoons lemon juice
- 1 teaspoon crushed chilli paste
Method
Step 1
Place lentils and chickpeas in a large sieve. Rinse under cold water. Press with the back of a spoon to extract excess liquid.
Step 2
Process chickpeas, lentils and garlic in a food processor to form a coarse paste. Transfer mixture to a large bowl. Add coriander, tahini, flour and harissa. Mix well.
Step 3
Divide evenly into 6 portions. Shape each portion into an 8 cm round patty.
Step 4
Spread breadcrumbs over a large plate. Coat patties in breadcrumbs, pressing on lightly. Transfer to a tray.
Step 5
Heat oil in a large, non-stick frying pan over a medium-high heat. Add patties. Cook for 4-5 minutes on each side, or until golden brown.
Step 6
To make chilli yoghurt, combine all ingredients in a small bowl.
Step 7
Top base of rolls with lettuce, tomato, cucumber and hot patties. Spoon chilli yoghurt over patties. Replace roll tops to serve.
Tips
- Harissa is a North African spice and herb blend. It is available from the spice section in supermarkets and fruit and vegetable stores.
- For a lighter meal, omit rolls and serve patties with a leafy salad.
- Omit chilli from yoghurt for a milder topping.
- Patties can be prepared and cooked up to 2 days ahead. Keep, covered in fridge.
- Reheat in oven or microwave.
