Lentil & Coriander Patties
Published 9 hours ago.
These patties are good with some rice and salad or as a burger. You can also toss them on the BBQ to reheat - perfect for a vegetarian option. I usually make a double quantity.
Ingredients
- 1 bunch Coriander (wash thoroughly and chop finely)
- 1 large Red onion (chop finely)
- 2×440g cans Brown lentils (drain liquids)
- 2 Eggs
- 1/2 cup Brown rice flour
- Sunflower oil
- 1/2 tsp Chilli Powder (optional)
- 1.5 tsp Garam Masala (optional)
Method
- Mix all ingredients in a bowl.
- The mixture needs to be sloppy enough to use a spoon to drop the patties into a frying pan but not too stiff that you have form them with your hands. If it is too stiff, add a little water; if it is too runny, add a little rice flour
- Heat a pan to medium-high heat. An electric frying pan or BBQ can be handy to cook larger quantities.
- Add a small amount of oil to the pan - just enough that there's a film over the entire bottom of the pan. Add more oil for subsequent batches as needed.
- Drop spoonfuls of the mixture into the pan and flatten them to approximately 1-1.5cm thick. Alternatively just spread a layer over the entire pan if burgers aren't required.
- Cook for 8-10 minutes on one side and 5-6 minute on the other side.
- Place on paper towel to absorb excess oil when done.
- Alternative option: line a tray with baking paper and fill it with the uncooked mixture, then top with chopped walnuts. Bake for approximately 40 minutes at 170°C (fan forced) or until a knife comes out clean.
Storage
Place in an airtight container and refrigerate for up to several days. Reheat using a microwave, pan, grill or BBQ.
Place in an airtight container and refrigerate for up to several days. Reheat using a microwave, pan, grill or BBQ.