Lentil Burger and Salad Wraps

Ingredients
olive oil spray 1 onion, chopped 2 clove garlic, crushed 2 teaspoons finely grated ginger 1 teaspoon garam masala 1/2 teaspoon ground cumin 1 small carrot, peeled and chopped 1 cup finely chopped celery 1/2 cup dried red lentils 1 1/2 cups Pura Tone milk 1/3 cup dry wholegrain breadcrumbs 1/2 cup freshly chopped coriander 1/2 cup wholemeal plain flour 2 egg beaten with 2 tablespoons Pura Tone milk 1/2 cup dry wholegrain breadcrumbs, extra 4 multigrain flatbreads or wraps 2 cups mixed lettuce 1 cucumber, peeled into thin ribbons using a vegetable peeler 1 small carrot, extra, peeled into thin ribbons using a vegetable peeler 1/2 cup Farmers Union Reduced Fat Greek Style Natural Yoghurt, for serving

Method
Serves 4 1. Lightly spray a non-stick saucepan with olive oil, add onion, garlic and ginger and saute for 2-3 minutes until softened, add spices, chopped carrot and celery, Saute for 1 minute or until fragrant. 2. Add lentils and Pura Tone to the pan, cover and gently simmer for 25-30 minutes, or until all of the liquid is absorbed and the lentils are dry. Transfer to a bowl and stir in 1/3 cup breadcrumbs and coriander. Refrigerate until cold. 3. Shape mixture into 8 rectangular patties. Dip patties into flour, then egg mixture, then remaining breadcrumbs, to coat. Place on a baking paper lined oven tray, spray lightly with olive oil and bake at 220 C for 20 minutes or until golden and crunchy. Cool slightly. 4. To serve, top each flatbread with lettuce, cucumber and carrot strips and two lentil patties. Drizzle with yoghurt then wrap tightly. Additional Information Preparation Time: 30 minutes Cooking Time: 55 minutes + cooling time These lentil patties are ideal for dinner and leftovers can be kept for lunch! Alternatively serve warm patties for lunch on top of your usual salad. Try accompanying these wraps with a dollop of Indian Mango Chutney. Cooking lentils in Pura Tone milk not only adds a calcium boost to your meal, it adds a delicious creaminess to these patties.