date:Aug 23, 2013
Ingredients
2 x 400g cans brown lentils, rinsed, drained
280g (4 cups) fresh breadcrumbs (made from day-old bread)
130g (1/2 cup) Greek-style natural yoghurt
2 tbs korma curry paste
1 shallot, trimmed, thinly sliced
1/2 cup chopped fresh coriander
1 egg
75g (1/2 cup) plain flour
1 tbs olive oil
4 Turkish bread rolls, split, toasted
140g (1/2 cup) mango ginger chutney
100g pkt mixed salad leaves
130g (1/2 cup) bought tzatziki dip
2 Lebanese cucumbers, peeled into ribbons
Method
1. Process