| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Lentils, picked over and |
| rinsed | ||
| 1/2 | c | Rolled oats |
| 2 | Garlic cloves, minced | |
| 2 | t | Ground coriander seeds |
| 2 | t | Ground cumin |
| 1 | Egg, beaten lightly | |
| 1/2 | c | Plain yogurt |
| 1/3 | c | Chopped fresh mint leaves |
| Vegetable oil for frying | ||
| 6 | Pita pockets, split | |
| 6 | Soft-leafed lettuce leaves |
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 <jfreeman@netusa1.net> on Mar 2, 1997.
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