Lentil Burgers with lemony yoghurt sauce

Ingredients:

• 2 cups cooked lentils, brown or red

• 1 garlic clove

• 3/4 cup fresh parsley

• 1 small zucchini, cut into 1” strips

• 1/2 small onion, sliced thin

• 3/4 tsp sea salt (to draw water out of zucchini and onion)

• 1/2 tsp chili powder

• 1/4 tsp turmeric

• 1 tsp grated lemon rind

• 1/2 tsp sea salt

• 1 egg slightly beat

• 3/4 cup greek nonfat yoghurt

• juice of 1/2 small lemon

• 1/4 tsp sea salt

• 1 tsp monk fruit sweetener

• 1 T ghee or avocado oil for sauteeing

Here’s How:

1. Cut zucchini and onion and place in a colander with salt and lit sit for at least 30 minutes to draw out water. Drain and pat dry.

2. Pulse garlic and parsley in a food processor.

3. Add lentils and ingredients through the eggs and gently pulse.

4. In a separate bowl, mix yoghurt, through the sweetener and chill.

5. Fold the zucchini and onions into the lentil mixture and form patties.

6. Heat a large skillet, add fat, and cook burgers whatever size you prefer, and brown both sides.

7. Serve with the yoghurt sauce and a green salad.