Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes. In a blender or food processor grind oats into meal. Drain lentils in a sieve and in a bowl combine with garlic, coriander, cumin, and 3 tablespoons ground oats. Mash lentils coarse with a potato masher. Stir in egg and salt and pepper to taste and form mixture into six 3-inch burgers, each 1/2-inch thick. Coat burgers with remaining ground oats and chill, uncovered, 15 minutes. In a small bowl stir together yogurt, mint, and salt and pepper to taste. In a large skillet heat 1/4 inch oil over moderately high heat until hot but no smoking and fry burgers, in batches if necessary, until browned and crisp, about 3 to 4 minutes on each side. Serve burgers in pitas with lettuce and yogurt mint sauce. Yield: 6 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 243 (44%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 3.7mg||1 %|
|Sodium 61.1mg||2 %|
|Potassium 704.3mg||19 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 53.4g|
|Protein 18.8g||27 %|
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Calories per serving: 556
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