Recipe

Red lentil patty salad

Nov 30, 1976 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Red lentil patty salad
  • 1 cup (200g) red lentils
  • 1/4 cup (40g) burghul
  • 1/2 cup (125ml) boiling water
  • 2 clove garlic, quartered
  • 1 small_piece brown onion (80g), chopped coarsely
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1 egg
  • 1 cup (100g) packaged breadcrumbs
  • 2 tablespoon olive oil parsley leaves
  • 1 cup loosely packed fresh flat-leaf
  • 3 medium tomatoes (450g) cut into wedges
  • 1 lebanese cucumber (130g), chopped coarsely
  • 1 medium avocado (250g), chopped coarsely
  • 1 small green capsicum (150g), sliced thinly
Lemon yoghurt dressing
  • 1 cup (280g) yoghurt
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice

Method

Red lentil patty salad
  • 1
    Cook lentils in medium saucepan of boiling water until tender; drain, cool. Meanwhile, place burghul in small heatproof bowl; cover with the water.Stand 10 minutes.
  • 2
    Blend or process lentils, onion and garlic until smooth; transfer to medium bowl. Stir in burghul, flour, egg and breadcrumbs. Refrigerate 1 hour or until firm.
  • 3
    Meanwhile, make lemon yoghurt dressing: combine yoghurt, lemon rind and lemon juice is a small bowl.
  • 4
    Shape lentil mixture into 20 patties. Heat oil in large frying pan; cook patties until browned. Drain on absorbent paper.
  • 5
    Combine patties with remaining ingredients in large bowl; drizzle with dressing.

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