Curried Lentil Burgers

Peel the outside green part of the cucumber off and discard. Peel strips of the cucumber lengthways all the way round (you won’t need the squidgy seeds in the middle). Mix the cucumber with ½ tsp of salt and leave in a colander for 10 mins.

Chop your carrot into cubes less than ½cm in size. Peel and finely chop your onion. Chop the coriander. Drain, rinse and finely mash your lentils with a fork in a large bowl.

Heat ½ tbsp of olive oil in a frying pan on medium heat. Once hot, add the onion and carrot and cook for 3 mins. Stir in the curry paste and fry for another minute, then remove from the heat.

Mix the onion and carrot through the lentils. Add the breadcrumbs, chopped coriander, ½ tsp of salt and a few good grinds of black pepper. Toss everything together. Divide the mixture between 2 equal portions and gently form into burger patties. Tip: If you’re appetite allows it, place the patties in the fridge for 10 mins before frying. This will help the mixture stay together.

Squeeze the moisture out of the cucumber (preferably between a few sheets of kitchen towel). Then mix together with 2 tbsp of yoghurt and a few grinds of pepper. Split your brioche buns in half. Put a frying pan on medium-high heat. Toast the buns for a couple of mins on each side and then remove.

In your (now empty) frying pan, add 1 tbsp of olive oil on medium-high heat. Once hot, cook the patties for 3 mins on both sides, or until golden and heated through. Tip: Don’t prod and poke the patties or they could break and be sure to cook them completely on one side before turning over.