Delicious patties suitable for vegetarians or vegans, these little gems make a great lunch - pack some for work or in the kid's lunchbox inside a wholemeal pita bread or with some salad.
Place the onion, garlic, ginger and ricemilk into a medium size non-stick saucepan. Bring to the boil.
Add the lentils and simmer, partially covered, over a medium to low heat for 15 minutes. Remove the lid and cook, stirring for 5 minutes or until the
lentils are tender and the mixture is thick.
Remove from the saucepan and place into a mixing bowl. Refrigerate for 20 minutes or until completely cool.
For the avocado salsa: Combine the tomatoes, avocado, lime juice, salt, chilli, coriander, and olives together and allow the flavours to infuse.
and chill until serving.
Season lentils well with salt and pepper and add the breadcrumbs, white beans and chopped herbs. Gently form into 8 patties, lightly dust with flour and then flatten patties out a little. Shake off excess flour.
Heat a large non-stick pan or flat griddle, smear with a little oil or oil spray. Cook the patties until golden, turning once or twice only and until lightly crisp on both sides. Serve with the avocado and cherry tomato salsa.
Tip: The mixture must be completely cool before forming into patties, and If time allows, refrigerate the patties for an hour before cooking. When cooking, try not to turn the patties too many times as the soft mixture may break apart easily.
Makes 4 servings
| Prep Time: | 1 hr 25 mins |
| Cooking Time: | 35 mins |
| Ready in: | 2 hrs |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2055 kj |
| Calories | 491 kcal |
| Fat | 20.2 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 67.6 g |
| Total Protein | 20.2 g |
| Fibre | 11.6 g |
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