Curried Lentil And Chickpea Burgers - cooking recipe

Ingredients

1 cup dried brown lentils
2 teaspoons chicken stock powder or 2 teaspoons vegetable stock powder
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon turmeric
60 ml fresh lemon juice (1/4 cup)
1/2 teaspoon brown sugar
1 teaspoon mixed herbs
1 teaspoon tarragon
1/2 teaspoon caraway seed
1 teaspoon ground coriander
1 tablespoon gingerroot, grated
1 egg
1 cup breadcrumbs
1/4 cup shredded coconut
425 g chickpeas, drained
salt and pepper
flour

Preparation

Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.