Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts

Ingredients

• 1 cup red lentil (or any lentils)
• 1 tablespoon olive oil
• 2 medium onions, finely sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 14 ounces chickpeas, drained
• 1 egg (or Ener-G Egg Substitute)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh coriander, chopped
• 2 1/4 cups breadcrumbs, stale
• 1/4 cup flour or rice flour
• 1/2 cup sour cream or tofu sour cream
• 1/2 cup cream or soya cream
• 1 garlic clove, well crushed
• 3 tablespoons fresh coriander, chopped

Directions

1. 1

   Put the lentils in a pan of boiling water and simmer for about 10 minutes, or until tender. Drain.

2. 2

   Heat oil in pan and sauté the onion until soft & translucent (don't let it burn). Add the ground spices and stir until fragrant. Remove from the heat to cool slightly.

3. 3

   Put the chickpeas, egg (or substitute), onion mixture and half the lentils in a food processor. Process until smooth & transfer to a bowl.

4. 4

   Stir in the remaining lentils, parsley, first lot of fresh coriander & breadcrumbs & mix well. Divide into 10 portions.

5. 5

   Shape portions into round patties (if the mixture feels soft, chill for 15-20 minutes or until firm).

6. 6

   Toss the patties int he flour, shaking off the excess.

7. 7

   Place in a hot frying pan/bbq plate/gril and cook for 3-4 minutes each side, or until browned.

8. 8

   Coriander Garlic Cream - mix together all ingredients and chill.

9. 9

   For vegan use the Ener-G, the tofu sour cream and the soy cream.