Frank's Recipes! Low Fat Lentil and Chickpea Burger With Cilantro Garlic Cream (high fiber)

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Low Fat Lentil and Chickpea Burger With Cilantro Garlic Cream (high fiber)

1 cup red lentils
1 tablespoon olive oil
2 onions, sliced
1 tablespoon curry powder
1 15 oz can cooked chickpeas, drained
1 tablespoon grated gingerroot
1 egg white, or alternative
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 1/4 cups stale bread crumbs
flour, for dusting

Cilantro Garlic Cream:
1/2 cup lowfat sour cream
1/2 cup plain low-fat yogurt
1 clove garlic, crushed
1/4 teaspoon honey
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley

PREPARE AND HEAT barbecue. Bring large pan of water to boil.

Add lentils and simmer, uncovered, 8 minutes or until tender. Drain well. Heat oil in pan, cook onions until soft. Add curry powder; stir until fragrant; cool mixture slightly.

Place chickpeas, half the lentils, ginger, egg and onion mixture in food processor bowl. Process 20 seconds or until smooth. Transfer to a bowl. Stir in remaining lentils, parsley, cilantro and bread crumbs; combine well. Divide mixture into 10 portions.

Shape portions into round patties. Toss patties in flour. Shake off excess. Place patties on hot, lightly greased barbecue grill or griddle. Cook 3�4 minutes each side or until browned, turning once. Serve with Cilantro Garlic Cream.

To make Cilantro Garlic Cream:
Combine the ingredients in a bowl and mix well.

Storage time: Patties can be prepared up to 2 days in advance and stored, covered, in refrigerator. Cilantro cream is best when served the same day; the flavor does improve with stand time. It can be made up to 4 hours in advance. Store, covered, in refrigerator.

NOTE:
This recipe can be served as a vegetarian dish on its own, or as an accompaniment to other dishes.

TIP:
If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm.

Makes 10 patties.

Calories.....558.....Fat.....6 g.....Carbs.....91 g.....Sodium.....489 mg...Fiber.....5.2 g.