Brown lentil patties
Lentils and butter beans, seasoned with a few everyday ingredients, are perfect for wholesome and delicious vegetarian patties. The kids will love them too! Remember to make a healthier bread choice and enjoy with fresh salad ingredients.
Ready in1 hour 20 mins
Serving sizeMakes 8 – 10 patties
- ½ cup (125 ml) uncooked brown lentils
- 1 x 410 g tin butter beans, drained
- 1 onion, finely chopped
- 2 eggs
- 5 tbsp (75 ml) wholewheat or cake flour
- 1 carrot, grated
- 1 tbsp (15 ml) tomato sauce
- ½ tsp (2,5 ml) baking powder
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) dried mixed herbs
- ½ tbsp (7,5 ml) ground coriander
- ½ tsp (2,5 ml) salt
- black pepper to taste
- 1 tbsp (15 ml) sunflower oil
- Place lentils in a pot with enough water and bring to the boil. Simmer for 30-40 minutes or until soft. Drain well and cool.
- Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil.
- Heat some of the oil in a frying pan. Spoon about ¼ cup of the mixture into the pan per patty. Fry patties over a medium heat. When the top begins to set, turn over and fry until golden brown. Repeat with the rest of the oil and mixture.
- Serve on a wholewheat roll as a hamburger with lettuce, tomato and cucumber.
- Add a pinch of nutmeg or chopped fresh herbs like coriander or parsley to the mixture.
- Bake in the oven: Roll the mixture into balls, place in an oven dish and pour a tin of chopped tomatoes over. Bake at 180 °C for 30 minutes or until cooked.
- Add a grated apple instead of the carrot for a different flavour.
This recipe is from Cooking from the heart, 1st edition
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