Curried Lentil and Chickpea Burgers

Ingredients

• 1 cup dried brown lentils
• 2 teaspoons chicken stock powder or vegetable stock powder
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 60 ml fresh lemon juice (1/4 cup)
• 1/2 teaspoon brown sugar
• 1 teaspoon mixed herbs
• 1 teaspoon tarragon
• 1/2 teaspoon caraway seed
• 1 teaspoon ground coriander
• 1 tablespoon gingerroot, grated
• 1 egg
• 2 cups breadcrumbs
• 1/4 cup shredded coconut
• 425 g chickpeas, drained
• salt and pepper
• flour

Directions

1. 1

   Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.

2. 2

   Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.

3. 3

   Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.

4. 4

   Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).

5. 5

   Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.

6. 6

   Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.

7. 7

   Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.

8. 8

   To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.

9. 9

   To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.