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)