Ingredients
Mint yoghurt sauce
Method
1.In a large non-stick skillet, heat oil on medium heat; cook onion, capsicum, mushrooms, garlic and lentils, stirring, for about 3-5 minutes, or until vegetables are soft.
2.Add broth; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 10 minutes or until lentils are tender and broth is absorbed. Remove from heat. Stir in rice, parsley, flour and half of the carrot. Stand to cool.
3.When lentil mixture is cool enough to handle, use hands to shape it into six burger-shaped patties. In same skillet, cook patties, in batches, for about 5-10 minutes, or until patties are browned both sides and heated through.
4.Meanwhile, split bread rolls in half; toast, cut-side up, until browned lightly.
5.Just before serving, place patties with remaining carrots, beetroot, sprouts, tomato and sauce in rolls.
You need to cook 1/2 cup long-grain white rice for this recipe.
Note
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