- 50ml sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 green chilli, finely chopped
- 1 tb tandoori powder
- 1 tsp ground coriander
- ¼ tsp black mustard seeds
- 400g red lentils
- 50g smoked almonds
- 25g ground almonds
- 1 small egg
- 3 tb gram flour
- 3 tb freshly chopped coriander
- Some fresh white breadcrumbs to bind
- Salt, freshly ground black pepper
- FOR THE RELISH
- 50g moong dhal, soaked in boiling water for 4 hours, drained.
- 100g grated carrot
- 30g desiccated coconut
- 2 tb shredded coriander
- ¼ tsp crushed chilli flakes
- 2 tb lemon juice
- 2 tb sunflower oil
- FOR THE CORIANDER SOUR CREAM
- 100ml sour cream
- 2 tb chopped coriander
- 1 garlic clove, crushed
- TO SERVE
- 4 burger baps, halved and toasted
- 1 large tomato, sliced
- Shredded iceburg lettuce
- 1 small red onion, thinly sliced
- All products marked in bold are available to purchase through Vegetarian Express.
Smoked Almond and Lentil Tandoori Burgers with Carrot Relish & Coriander Sour Cream
Smoked Almond and Lentil Tandoori Burgers with Carrot Relish & Coriander Sour Cream
These burgers are a great vegetarian option and are delicious cooked on the barbecue!
Ingredients
Method
METHOD
FOR THE BURGERS:
Heat oil in a frying pan, when hot add the onion, garlic, chilli, tandoori spice, coriander and mustard seeds; Cook for 2-3 minutes until onion is soft and lightly golden.
Add the cooked lentils, cook for further minute.
Transfer to a food processor, add the smoked almonds, ground almonds, egg, fresh coriander, gram flour and enough breadcrumbs to bring it firmly together, season to taste.
Allow to go cold, shape into 4 classic burger patties, chill in fridge until needed.
For the Relish:
Place the dhal, carrots, coriander and coconut in a bowl, mix well.
Heat the oil in a small frying pan, add mustard seeds, cover with lid, leave until seeds start to ‘pop’.
Add chillies, remove from the heat, add lemon juice, allow to go cold.
When cold, mix well with the carrot mix, seasoning to taste.
For the sour cream sauce, simply mix all the ingredients together in a bowl.
TO SERVE:
Cook the burgers on a hot grill or frying pan, about 3 minutes each side.
Place little shredded lettuce on the base of each bap base, spoon on some of the sour cream.
Top each with a good spoonful of the relish and a cooked lentil burger.
Finally place some sliced tomato and shallots on each burger and top each with the other half bun.
Serve little extra sour cream on the side.
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