In a saucepan combine the
lentils and water. Bring to the boil.
Skim off any foam that rises to the
top. Reduce the heat to mediumlow
and simmer for 10–20 minutes,
until tender. Drain well, rinse
briefly, and allow to cool.
In a food processor fitted with
a metal blade, pulse the lentils,
chickpeas, peanuts, curry powder,
cumin, salt and pepper to form
a thick, slightly chunky paste.
Transfer to a bowl and fold in the
panko, yogurt, eggs and coriander
Using the burger press, form four gently
packed patties, each about 1.5 cm/
¾ inch thick. The patties will be
quite wet. Cover and refrigerate the
patties for 2–4 hours.
At the barbecue:
Prepare the grill for direct
cooking over medium-high heat
preheat a grill-proof griddle.
Coat the griddle lightly with
the oil. Place the patties on the
griddle and cook over direct
medium-high heat for 5–7 minutes,
with the lid closed, until firm and
nicely marked, carefully turning
once. During the last minute of
grilling time, warm the pittas on
the cooking grates over direct heat,
Cut the pittas and patties in half.
Place a patty half inside each pitta
half. Divide the lettuce, cucumber
and mango chutney among the
pittas, tucking the ingredients
inside. Serve immediately.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.