1 cup brown lentils
1 bay leaf
1 onion, roughly chopped
1 clove garlic, crushed
1 small leek, finely sliced
1 small carrot, finely grated
1 cup fresh breadcrumbs
2 egg yolks
2 tablespoons chopped fresh cilantro
2 tablespoons oil
8 slices bread, cut into 1 1/2 inch squares
ready-made tomato relish, for serving
1. Place the lentils and bay leaf in a pan, cover with plenty of water, bring to the boil and simmer for 20 — 30 minutes, or until tender; drain well and discard the bay leaf.
2. Combine half the cooked lentils with the onion and garlic in a food processor until the mixture forms a smooth paste. Transfer to a bowl and mix with the remaining lentils, leek, carrot, breadcrumbs, egg yolks and cilantro; season with salt and freshly ground black pepper. Form level tablespoons of the mixture into mini burgers.
3. Heat some of the oil in a non-stick skillet and fry the mini burgers in batches until browned on both sides, adding more oil as necessary. Drain on paper towels and serve warm, on the bread squares (or toast), with a dollop of tomato relish on top. Garnish with fresh herbs.