You’ll Need
For the Patties
400g beef mince
250g cooked brown lentils, well drained
1 small onion, finely grated
1 garlic clove, finely grated
1 tsp ground cumin
1 tsp sweet paprika
40g fresh breadcrumbs
1 egg
1 tbsp vegetable oil
1 tsp sea salt
1/2 tsp black pepper
For the Hogao
1 tbsp vegetable oil
6 spring onions, finely sliced
3 ripe tomatoes, finely chopped
1 garlic clove, finely grated
1/2 tsp ground cumin
Pinch of caster sugar
Optional but dangerous
Warm rice
Avocado slices
Lime wedges
Equipment
One shallow heatproof dish for the hogao
Method
Mash half the lentils roughly, then mix them with the whole lentils, beef, onion, garlic, cumin, paprika, breadcrumbs, egg, salt and pepper.
Shape eight thick patties and chill them for 15 minutes.
Preheat your air fryer to 190°C and brush the patties lightly with the oil.
Air fry in a single layer for 12-14 minutes, turning once, until browned and 75°C in the centre.
For the hogao, combine the oil, spring onions, tomatoes, garlic, cumin, sugar and a pinch of salt in the heatproof dish.
Air fry at 180°C for 12-14 minutes, stirring twice, until soft, glossy and spoonable.
Rest the patties for 3 minutes and spoon the hot hogao over the top.