I love these patties, lentils ( poor mans food) that is what I call them Mama LaPaglia eats healthy food too. and these babies are a regular in my house, I usually make a big plate of them and the dressing and just reheat them when I am hungry straight from the fridge , but they don't usually last long. cause I can't stop eating them.
What you need:
1 a cup of red lentils or 2 tins of red lentils
1 trimmed stick of celery, chopped really fine
1 large or 2 small carrot, chopped really fine
4 cups of water
1/2 cup fresh coriander
1 teaspoon ground cumin
1 cup of breadcrumbs
1 cup of almond meal
4 tablespoons of gluten free wholemeal plain flour
2 egg whites beaten lightly
2 tablespoons chopped parsley 9 I use 1/2 a bunch)
Coconut oil
extra breadcrumbs ( for crumbing)
Sauce:
1 cup fresh plain Greek yoghurt
4 tablespoons chopped fresh mint
2 small cloves garlic, chopped really fine
2 teaspoons of lemon juice.
Mix it all up together and there you have the dressing .
The Patties:
1.Place the lentils, celery, carrot, water, coriander, cumin in a large saucepan and bring to the boil. Reduce heat and simmer for about 20 mins until thick, let cool
2. Stir breadcrumbs into lentil mixture and shape into patties.
Toss in flour, dip in egg white, then in the combined extra breadcrumbs and parsley mix.
3. heat oil in a non stick pan, cook patties until well browned on both sides, and drain on paper
Serve on a bed of crisp lettuce with a good dollop of the sauce over the top. Enjoy!
What you need:
1 a cup of red lentils or 2 tins of red lentils
1 trimmed stick of celery, chopped really fine
1 large or 2 small carrot, chopped really fine
4 cups of water
1/2 cup fresh coriander
1 teaspoon ground cumin
1 cup of breadcrumbs
1 cup of almond meal
4 tablespoons of gluten free wholemeal plain flour
2 egg whites beaten lightly
2 tablespoons chopped parsley 9 I use 1/2 a bunch)
Coconut oil
extra breadcrumbs ( for crumbing)
Sauce:
1 cup fresh plain Greek yoghurt
4 tablespoons chopped fresh mint
2 small cloves garlic, chopped really fine
2 teaspoons of lemon juice.
Mix it all up together and there you have the dressing .
The Patties:
1.Place the lentils, celery, carrot, water, coriander, cumin in a large saucepan and bring to the boil. Reduce heat and simmer for about 20 mins until thick, let cool
2. Stir breadcrumbs into lentil mixture and shape into patties.
Toss in flour, dip in egg white, then in the combined extra breadcrumbs and parsley mix.
3. heat oil in a non stick pan, cook patties until well browned on both sides, and drain on paper
Serve on a bed of crisp lettuce with a good dollop of the sauce over the top. Enjoy!
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| Amanda's Lentil Patties |
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