Lentil Patties With Yogurt Mint Sauce - cooking recipe

Ingredients

1/2 cup red lentils
1/2 stick celery, trimmed and finely chopped
1 small carrot, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 2/3 cups stale breadcrumbs
2 tbsp flour
1 None egg white, lightly beaten
1 tbsp finely chopped fresh parsley
1 tbsp vegetable oil
None None Green leaf salad, to serve
None None Lime wedges, to serve
None None FOR THE YOGURT MINT SAUCE
1/2 cup low fat plain yogurt
1 tbsp finely chopped fresh mint
1 clove garlic, crushed
1 tsp lemon juice

Preparation

Combine lentils, celery, carrot, 2 cups water, coriander and cumin in a large saucepan. Bring to a boil. Reduce heat to low; simmer, covered, for about 20 mins, or until mixture is thickened. Remove from heat. Cool.
Stir in 2/3 cup of the breadcrumbs. Shape lentil mixture into four patties. Meanwhile combine remaining 2/3 cup breadcrumbs and parsley. Toss each patty in flour. Dip in egg white then coat in breadcrumb mixture.
Heat oil in a large nonstick skillet on medium heat. Cook patties for about 3-4 mins, or until well browned on both sides. Drain on paper towels.
For the yogurt mint sauce, mix all ingredients in a small bowl. Serve lentils drizzled with yogurt mint sauce. Serve with green leaf salad and lime wedges.