LENTIL AND CHICKPEA BURGERS

One of the best veggie burger recipes I have made to date.
Thanks to Rene for the recipe :)
Not a great fan of Coriander so have never made the cream/dressing, but I still think they taste great without it. Enjoy!

LENTIL AND CHICKPEA BURGERS WITH
CORIANDER AND GARLIC CREAM

1 cup (280g) red lentils
1 tablespoon oil
2 onions, sliced
1 tablespoon tandoori mix powder
425g can chickpeas- drained and rinsed
1 tablespoon grated fresh ginger
1 egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 ¼ cups breadcrumbs (almond meal is nice here)
Flour for dusting.

Coriander and garlic cream
½ cup sour cream
½ cup cream
1 clove garlic
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley

To make patties-Bring a large pan of water to the boil, add the lentils to the boiling water and simmer, uncovered for 10 minutes or until the lentils are tender. Drain well. Heat the oil in a pan and cook the onions until tender. Add tandoori mix and stir until fragrant. Cool mixture slightly.
Place the chickpeas, half the lentils, ginger, egg and onion mixture into a food processor. Process for about seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs, combine well and divide into 10 equal portions.
Shape the portions into round patties (if the mixture is too soft, refrigerate for 15 minutes or until firm) toss the patties in flour and shake off excess.
Place patties on lightly greased barbeque plate- cooking 3-4 minutes on each side until golden, only turning once. Serve with coriander and garlic cream.
To make cream- combine all ingredients and mix well.

The patties can be prepared up to 2 days ahead and stored covered in the refrigerator. The cream can be made up to 3 days in advance and stored, covered, in the refrigerator.