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Save time by making the patties the day before and refrigerate.
1. Put chickpeas and egg in a food processor and pulse until smooth. Transfer to a bowl. Add onion, ½ the garlic, curry powder, lentils, breadcrumbs and mint to bowl, reserving 2 Tbsp of the mint. Season and stir to combine. Form mixture into 4 patties. Set aside for 5 minutes.
2. Season cucumber, put in a sieve and set aside for 5 minutes to drain. Put in a large bowl with remaining garlic, reserved mint and yoghurt and stir to combine.
3. Heat oil in a large frying pan over a medium heat. Add patties and cook for 5 minutes on each side or until crispy. Drain on paper towel.
4. On each roll base, arrange avocado slices, then top each with a few lettuce leaves, 1 patty, 2 beetroot slices, yoghurt sauce and alfalfa. Add a roll top to each and serve.