This cucumber slaw is light and refreshing and best served as soon as it's made. Red lentils break down as they cook, making them perfect for the spiced patties. If using another kind of lentil, be sure to mash them with the back of a fork before mixing in other ingredients.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In bowl, whisk together 2 tbsp each of the olive oil and lemon juice, 1/4 tsp of the salt and a pinch of the pepper. Toss in cucumber, radishes, red onion and half of the mint. Let stand for 10 minutes.
Meanwhile, in separate bowl, combine lentils, bread crumbs, egg, green onions, garlic, paprika and 1/4 tsp each of salt, pepper and cumin. Shape by about 2 tbsp, into twelve 1/2-inch (1 cm) thick patties.
In large skillet, heat remaining oil over medium heat. Cook patties, in batches and turning once, until crispy and golden, about 10 minutes. Remove from skillet and keep warm.
Meanwhile, in large bowl, stir together yogurt, remaining mint, the lemon zest, and remaining lemon juice, salt, pepper and cumin.
Serve patties with yogurt dip and cucumber slaw.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 590 mg
- Sugars 8 g
- Protein 17 g
- Calories 408.0
- Total fat 21 g
- Cholesterol 51 mg
- Saturated fat 4 g
- Total carbohydrate 42 g
%RDI
- Iron 46.0
- Folate 110.0
- Calcium 17.0
- Vitamin A 13.0
- Vitamin C 27.0
