Tandoori Lentil Bunless Burger

While the fries are baking, finely chop the coriander. Thinly slice the tomato. Thinly slice 1/2 the cucumber and finely chop the remaining cucumber.

Drain and rinse the lentils and transfer 1/2 to a medium bowl. Using a potato masher or fork, mash the lentils until as smooth as possible. Add the egg, fine breadcrumbs, coriander, tandoori paste, the salt, a squeeze of lemon juice and the remaining lentils. Mix until well combined. Using damp hands, shape the mixture into 2cm thick patties (2 per person). Place the patties in the fridge until you are ready to cook them. TIP: Refrigerating the patties helps them hold their shape.

When the fries have 10 minutes of cook time remaining, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the lentil patties and cook for 4-5 minutes on each side or until browned and cooked through. TIP: Don't flip the patties before their time is up so they can firm up.

While the patties are cooking, combine the Greek yoghurt, chopped cucumber, a squeeze of lemon juice and a pinch of salt and pepper in a medium bowl.