Preparation Time : 10 – 30 minutes

Cooking Time: 16 minutes

Ingredients (serves 4)

• 4 low fat tortila wraps / flat mountain bread

• 1 egg, lightly beaten

• 1/4 cup chopped coriander

• 3 tablespoons sweet chilli sauce

• salt and pepper

• 400g can brown lentils, rinsed and drained

• 1/3 cup (95g) Greek-style low fat yoghurt


1. Place the bread in a food processor and process until coarsely chopped. Add the cashews, egg, coriander, 1 tablespoon sweet chilli sauce, salt and pepper and process until well combined. Add the lentils and process until well combined.

2. Place the lentil mixture in a bowl. With damp hands, divide the mixture into 8 portions. Roll and flatten each portion into a pattie shape. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes.

3. Heat a little oil in a large non-stick frying pan over medium heat. Cook the patties in batches for 4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.

4. While the patties are cooking, combine 2 tablespoons of sweet chilli sauce and yoghurt.

5. Place the patties on serving plates. Serve with the sauce and a simple salad.

source taste.com.au – June 2008