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:
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.
Pulse garlic and parsley in a food processor.
Add lentils and ingredients through the eggs and gently pulse.
In a separate bowl, mix yoghurt, through the sweetener and chill.
Fold the zucchini and onions into the lentil mixture and form patties.
Heat a large skillet, add fat, and cook burgers whatever size you prefer, and brown both sides.
Serve with the yoghurt sauce and a green salad.