The most important aim of this recipe book is to help people to cook heart healthy meals using readily available and economical ingredients.
Brown lentil patties
Recipe from Barbara Blake
Makes 8 – 10 patties
½ cup (125 ml) uncooked brown lentils
1 x 410 g tin butter beans, drained
1 onion, finely chopped
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.