Yoghurt mint sauce
1.In a large saucepan, combine lentils, celery, carrot, water, coriander and cumin. Bring to the boil; simmer, covered, for about 20 minutes, or until mixture is thickened. Remove from heat and allow to cool.
2.Stir in breadcrumbs. Shape lentil mixture into four patties. Meanwhile combine extra breadcrumbs and parsley. Toss each pattie in flour and dip in egg white before coating in breadcrumb mixture.
3.Heat oil in a large non-stick frying pan on medium heat and cook patties for about 3-4 minutes, or until well browned on both sides. Remove from heat and drain on paper towel.
4.Serve lentils drizzled with yoghurt mint sauce and a green leaf salad.
Uncooked patties can be made a day ahead and refrigerated, covered, or frozen.Note