|1.0||each||celery stalk||finely chopped|
|237.0||ml||lentils||green or brown, cooked and well drained|
|30.0||ml||cilantro leaves||freshly chopped|
Saute the onion, carrot and celery in oil in a large saucepan for 10 minutes until soft and lightly browned, stirring from time to time.
Add the garlic, lentils, cumin, coriander, cilantro and lemon juice.
Puree in a processor until the mixture holds together. Season with pepper.
Stir in eggs, and mix until well combined.
With floured hands, shape the mixture in 10-12 flat burgers, using a palet knife. Coat the burgers with flour.
Saute the burgers in shallow oil until crisp and browned, turning them over carefully to cook the second side, about 8 minutes on each side.
Drain on paper towels and serve garnished with watercress and tomatoes.
Or place on top of toasted hamburger bun, spread some chutney, and top with the other half bun.
First published: 1996-01-27 last updated: 2014-03-19
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