Ingredients (20 patties)
• 1 knob of butter
• 1 small onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 grated courgette
• 2 bay leaves
• 30 ml (2 tablespoons) of Dijon mustard
• 15 ml (1 tablespoon) of honey or maple syrup
• 2 cans (38 oz.) of lentils, rinsed and drained
• 2 eggs
• 125 ml (½ cup) of grated Parmesan
• 325 ml (1 ⅓ cup) of breadcrumbs
• 75 ml (⅓ of a cup) of Greek yogurt, strained
• 2.5 ml (½ a teaspoon) of Cayenne pepper
• 2.5 ml (½ a teaspoon) of chilli flakes
• Salt and pepper to taste
Preparation
• In a non-stick pan, melt the butter and sauté the onion and garlic. Add the courgette and bay leaves and continue to cook for 2 minutes and remove the bay leaves.
• Pour the mixture into the mixer bowl and add all the other ingredients. Blend until you get a texture similar to that of minced meat.
• Form patties of around 2 inches (5 cm) in diameter. If the mixture is too sticky, add some breadcrumbs.
• Sauté the patties in a lightly oiled non-stick pan at a medium heat.
• Serve on hamburger buns with curry yogonnaise and sautéed mushrooms.
