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Name: Lentil Burgers with Yogurt Mint Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Ground coriander seeds; 1/2 c Rolled oats; 2 ts Ground cumin; 6 Soft-leafed lettuce leaves; 1 lg Egg, beaten lightly; 1/2 c Plain yogurt; 6 Pita pockets, split; 1/3 c Chopped fresh mint leaves; 1 1/4 c Lentils, picked over and; Vegetable oil for frying; 2 Garlic minced

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INGREDIENTS

2 ts Ground coriander seeds
1/2 c Rolled oats
2 ts Ground cumin
6 Soft-leafed lettuce leaves
1 lg Egg, beaten lightly
1/2 c Plain yogurt
6 Pita pockets, split
1/3 c Chopped fresh mint leaves
1 1/4 c Lentils, picked over and
Vegetable oil for frying
2 Garlic ; minced

Servings

INSTRUCTIONS

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 on Mar 2, 1997.

NOTES

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Lentil Burgers with Yogurt Mint Sauce

2 ts Ground coriander seeds
1/2 c Rolled oats
2 ts Ground cumin
6 Soft-leafed lettuce leaves
1 lg Egg, beaten lightly
1/2 c Plain yogurt
6 Pita pockets, split
1/3 c Chopped fresh mint leaves
1 1/4 c Lentils, picked over and
 Vegetable oil for frying
2 Garlic minced

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 <jfreeman@netusa1.net>  on Mar 2, 1997.

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 1 Servings

Calories: 556
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 556

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