Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/2 cup (130g) low-fat plain yoghurt

  3. 1/4 cup (60ml) lemon juice

  4. 2 tbs tahini*

  5. 1 cup cold mashed potato

  6. 400g canned brown lentils, rinsed, drained

  7. 1 tbs mild Indian curry paste

  8. 4 spring onions thinly sliced

  9. 1 egg

  10. 1/2 cup dry breadcrumbs

  11. 1 tbs vegetable oil

  12. 4 wholemeal buns

  13. 4 slices tomato

  14. Snow pea shoots, to garnish

Instructions Jump to Ingredients ↑

  1. To make the dressing, place the yoghurt, lemon juice and tahini in a small bowl and stir to combine. Season with salt and freshly ground pepper, then set aside.

  2. Place the mashed potato, lentils, curry paste, spring onion, egg and breadcrumbs in a large bowl. Season with salt and pepper. Use your hands to bring the mixture together.

  3. Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties.

  4. Heat the oil in a large frypan over medium heat. Cook the patties for 2-3 minutes each side or until golden and warmed through.

  5. Serve on wholemeal buns with tomato slices, snow pea shoots and yoghurt dressing.


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