LENTIL PATTIES WITH YOGURT MINT SAUCE Preparation time: 20 minutes | Cooking time: 30 minutes (plus cooling time) 1/2 cup red lentils 1/2 trimmed stick celery, chopped finely 1 small carrot, chopped finely 2 cups water 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 cup stale breadcrumbs 2 tablespoons all-purpose flour 1 egg white, beaten lightly 1 cup stale breadcrumbs, extra 1 tablespoon finely chopped fresh parsley 1 tablespoon oil YOGURT MINT SAUCE 1/2 cup low-fat plain yogurt 1 tablespoon finely chopped fresh mint 1 small clove garlic, crushed 1 teaspoon lemon juice

Combine lentils, celery, carrot, the water, coriander and cumin in large saucepan; bring to a boil. Simmer, covered, for about 20 minutes or until mixture is thickened; cool.

Stir in breadcrumbs; shape mixture into four patties. Toss in flour; dip in egg white, then combined extra breadcrumbs and parsley.

Heat oil in large nonstick frying pan; cook patties until well browned on both sides. Drain on absorbent paper; serve with yogurt mint sauce and a green leaf salad, if desired.

YOGURT MINT SAUCE
Combine all ingredients in bowl; mix well.

Serves 2.

Per serving: 14.3g fat; 581 calories.

STORE: Uncooked patties can be made a day ahead and refrigerated, covered, or frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks