Instructions: PREPARE AND HEAT barbecue. Bring large pan of water to boil.

1. Add lentils and simmer, uncovered, 8 minutes or until tender. Drain well. Heat oil in pan, cook onions until soft. Add curry powder; stir until fragrant; cool mixture slightly.

2. Place chickpeas, half the lentils, ginger, egg and onion mixture in food processor bowl. Process 20 seconds or until smooth. Transfer to a bowl. Stir in remaining lentils, parsley, cilantro and bread crumbs; combine well. Divide mixture into 10 portions.

3. Shape portions into round patties. Toss patties in flour. Shake off excess. Place patties on hot, lightly greased barbecue grill or griddle.

Cook 3-4 minutes each side or until browned, turning once. Serve with Cilantro Garlic Cream.

To make Cilantro Garlic Cream: Combine the ingredients in a bowl and mix well.

Storage time: Patties can be prepared up to 2 days in advance and stored, covered, in refrigerator. Cilantro cream is best when served the same day; the flavor does improve with stand time. It can be made up to 4 hours in advance. Store, covered, in refrigerator.

Note:
This recipe can be served as a vegetarian dish on its own, or as an accompaniment to other dishes.

Preparation Time: 30 minutes
Total

Cooking Time: 20 minutes
Makes 10 burgers

TIP: If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm.

Cuisine: "Vegetarian"

Yield: "10 patties"

NOTES : We reduced the fat and calories by substituting lowfat sour cream and lowfat yogurt for regular sour cream and heavy cream. Honey was added for fullness.

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