½ cup low-fat plain yoghurt
¼ cup lemon juice
2 tbsp tahini
1 cup cooked chickpeas, mashed
400g brown lentils, cooked and rinsed
1 tbsp mild Indian curry paste
4 spring onions, thinly sliced
½ cup breadcrumbs
1 tbsp vegetable oil
4 wholemeal buns
4 slices tomato
Rocket or spinach leaves
1. To make the dressing: put the yoghurt, lemon juice and tahini in a small bowl and stir to combine. Season with salt and freshly ground pepper, then set aside.
2. Place the mashed chickpeas, lentils, curry paste, spring onion, egg and breadcrumbs in a large bowl. Season with salt and pepper and use your hands to bring the mixture together.
3. Divide the mixture into 4 patties, using additional breadcrumbs to help shape them.
4. Heat the oil in a large frying pan over a medium heat. Cook the patties for 2 to 3 minutes on each side or until golden and warmed through. Serve on wholemeal buns with
tomato slices, rocket and yoghurt dressing.