CURRIED LENTIL-ALMOND BURGERS

MAKES 6 SERVINGS

1 cup natural almonds, toasted 2 tbsp canola oil, divided 1 227 g pkg sliced button mushrooms half red onion, thinly sliced 1 tbsp garam masala 1 tsp garlic powder 1 tsp ground cumin ½ tsp salt ½ cup parsley or cilantro leaves 1 540 ml can lentils, drained and rinsed ½ cup panko bread crumbs (approx) 6 whole grain hamburger buns or pretzel buns, split In food processor, pulse almonds until finely chopped.

In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook mushrooms and red onion, stirring occasionally, for 6 minutes. Stir in garam masala, garlic powder, cumin and salt; cook until vegetables are soft, 2 to 4 minutes. (Reduce heat to medium if mixture starts to darken before vegetables are soft.) Stir in parsley. Scrape mushroom mixture and lentils into food processor with almonds. Pulse until combined with some whole lentils remaining. Transfer to large bowl. Stir in bread crumbs, adding 1 to 2 tbsp more bread crumbs if mixture is not holding together.

Shape mixture into six ¾-inch thick patties. Cover; refrigerate for at least 20 minutes or overnight (to firm up patties).

Preheat oven to 200°F. In skillet, heat 1 tsp of the oil over medium-high heat; cook 2 of the patties until golden brown, about 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining oil and patties. Serve on buns with your favourite condiments and sliced vegetables.

PER SERVING about 410 cal, 17 g pro, 19 g total fat (2 g sat. fat), 46 g carb (6 g dietary fibre, 6 g sugar), 0 mg chol, 585 mg sodium, 691 mg potassium. % RDI: 12% calcium, 44% iron, 10% vit C, 92% folate.