Lunch Special - Red Lentil Burgers

Pan roasted red lentil patties delicately flavoured with coriander, capsicum and onion, with a fresh garden salad. Accompanied with lentil pappadum or flat bread, and choice of spiced yoghurt dressing and homemade tomato sauce. A vegetarian/vegan alternative to the Char-grilled Aussie Beef Burger.

Red Lentil Burgers

250 g red lentils, soaked overnight

1 onion, finely chopped

2 T chopped coriander or herb of choice

2 T chopped capsicum and/or chilli

1/2 t salt, optional

1/4 t black pepper, ground

2 T rice flour, or more to bind patties

olive oil for frying

1. Drain the red lentils well. Puree half the lentils.

2. Combine all ingredients, adding extra rice flour as needed to form patties.

3. Shallow fry until golden, or brush with oil and toast under a griller.

Variations:

Thai: 2 t coriander and pepper paste

Cajun: 2 t cajun seasoning

Indian: 2 t curry powder

Yoghurt Dressing

4 T yoghurt

1 T coconut cream, optional

1 T chopped coriander

1/2 t garam masala

1 T lemon juice

zest of 1 lemon

1 lemon myrtle leaf, chiffonade

1/4 t chilli powder, optional

1/4 t chopped mint

Combine all ingredients and chill for 30 minutes.

Tomato Sauce

1 garlic, smashed

1 shallot, finely diced

1 T olive oil

400 g canned diced tomatoes in juice

2 t allspice

1 T chopped parsley

1/2 t pepper

1/4 t salt

1. Fry shallot and garlic in olive oil until golden brown.

2. Add tomatoes. Cook for 10 minutes until thick.

3. Add allspice. Cook for 2 minutes.

4. Remove from heat. Add parsley. Season.

Homemade Pappadum

150 g (1 c) white urid dal flour (lentil flour)

75 mL (1/3 c) boiling water

1/2 t baking soda

1/8 t salt

olive oil for rolling

1. Dissolve baking soda in boiling water.

2. Add to lentil flour and mix to a stiff dough with electric hooks.

3. Beat for 15 minutes until soft and pliable. Rest for 15 minutes in cling wrap.

4. Oil the dough and roll as for pasta sheets.

5. Air dry for 15 minutes before cutting to shape.

To use as a pasta, boil for 2-3 minutes. Otherwise fry or microwave until crispy as for pappadum.