Lentil and capsicum burgers

Lentil & capsicum burgers

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 1 x 400g can brown lentils, rinsed, drained well
* 1 egg white
* 1 tbs Thai red curry paste (asia @t home brand)
* 35g (1/2 cup, firmly packed) fresh wholegrain breadcrumbs (made from day-old bread)
* 2 green shallots, ends trimmed, finely chopped
* 1 tsp vegetable oil
* 4 multigrain or five-seed bread rolls, split
* 1 tbs light cream cheese spread or good-quality reduced-fat mayonnaise
* 1/2 Lebanese cucumber, thinly sliced
* 100g fire-roasted red pepper strips (Always Fresh brand), drained on paper towel


Method
1. Place lentils, egg white and curry paste in the bowl of a food processor and process, stopping occasionally to scrape down side of bowl, until smooth. Add the breadcrumbs and shallots, and process until combined. Divide lentil mixture into 4 portions and shape into 8cm patties.
2. Heat oil in a large non-stick frying pan over medium heat. Cook patties for 2-3 minutes each side or until golden. Place on a plate lined with paper towel to cool.
3. Spread rolls with cream cheese or mayonnaise. Top with a patty, cucumber and red pepper strips. Sandwich together and wrap tightly in plastic wrap.

Source
Australian Good Taste
Recipe by Jan Purser