Lentil Patties

These are great for a quick, substantial, vege-packed meal – and leftovers are great for lunch; just re-heat them in the microwave or even on a sandwich press to keep them crispy.

Lentil Patties

~ 1 cup of sweet potato mash
~ 1 x 400g tin of brown lentils, drained and rinsed
~ 1 large carrot, grated
~ 1 large courgette, grated
~ 1 medium onion, grated (or finely chopped)
~ 1/4 cup sunflower seeds
~ 1/4 cup sesame seeds
~ pinch of chilli flakes
~ pinch of chilli powder
~ salt and pepper
~ any dried or fresh herbs – I used a pinch of dried basil
~ 1 egg
~ 1/4 cup breadcrumbs (can use wheat free variety)
~ parmasan or cheddar cheese (about 1/4 to 1/2 cup depending on how much you like the cheesy flavour)

Set oven to 180C
Put all of the above ingredients into a large bowl and mix well
Line 2 baking trays with baking paper
Shape handfuls of the mixture into balls, place them on baking paper then flatten slightly
Bake for 25-30 mins until crispy
Allow to cool before serving with a green salad, chicken or other meat if desired.

I served these patties with the Pomegranate Watercress Salad featured previously, however I added some toasted flaked almonds to it this time.

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

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