I made these the other day with huge success. Even the carnivores at the table were enjoying them. Aromatic spicy and with a big zing, these bright patties compliment any salad, veg sides or even meat weeknight dinner.
I did tweak it a little though... try this out.
Their recipe calls for 175g dried green lentils and includes the full cooking process. I didn't have time, so I cheated with one tin of brown lentils. Its not as nutritious or flavoursome, but it still worked well. I also was lacking in the sesame seed department, so I used sunflower seeds instead- it gave it a nice texture. I also omitted the breadcrumbs for the sake of gluten free. Its also an egg free recipe- the lentils and lemon juice do the binding instead. Give it a try! Takes 20 min.
Ingredients:
Lentils
1 large onion peeled and diced
2 celery sticks, diced
2.5cm fresh ginger root- peeled and roughly chopped
1/4-1/2 tsp chilli flakes
100g sesame seeds/sunflower seeds
1tsp ground cumin
1/2 tsp turmeric
1/2 bunch flat leafed parsley, chopped
Juice of 1 lemon
salt to taste
olive oil for saute-ing and pan frying
Method:
1. Cook and drain lentils or drain tinned lentils.
2. Saute the onion and celery for 2-3 min. Stir in the ginger, chili flakes, seeds, spices & parsley.
3. Combine the onion mixture into the lentils and blitz with a food processor briefly or mash with a masher.
4. Stir in lemon juice and add salt to taste.
5. Shape the patties and pan fry in a little olive oil for 3-5 min. They can be a little fragile, so let them cook well before turning.
Their yoghurt sauce calls for combining 200g plain unsweetened yoghurt, 1tsp cumin, 1tsp ground coriander, Juice & zest of 1 lemon.
A Tzatziki would be another option for dipping sauce for these patties.
Inspiration & Ref: Vegetarian by Pippa Cuthbert & Lindsay Cameron-Wilson (page 52)
