Step 1

Place brown lentils in a bowl and mash roughly. Add mild curry powder, cumin seeds, ground coriander, plain flour, parsley and egg. Shape mixture into eight round patties.

Step 2

Heat some oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Add to the pan and cook for 3 minutes on each side or until golden brown and cooked through. Remove from the pan, drain on paper towel and halve each patty.

Step 3

Cut along one end of 4 pita bread pockets. Fill each pocket with sliced tomato, baby rocket and a couple of patty halves. Serve with store-bought capsicum dip.