Hug Your Heart 2018

Healthy and delicious picnic snack ideas for 2018

Mini brown lentil patties

Recipe adapted from Cooking from the heart 1

Makes 15 – 20 patties

Vegetarian

Ingredients

½ cup (125 ml) uncooked brown lentils

1 x 410 g tin butter beans, drained

1 small onion, finely chopped

2 eggs, beaten

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 or olive oil

Method

  1. 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.
  2. Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil.
  3. Heat some of the oil in a frying pan. Place small spoonfuls of the mixture into the pan and fry 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.
  4. Pack in a picnic basket with coleslaw, homemade mealie breads and green veggies. A dipping sauce of your choice, such as sweet chilli sauce, tomato sauce or plain, unsweetened yoghurt will also be delicious.

Tips

  1. Add a pinch of nutmeg or chopped fresh herbs like coriander or parsley to the mixture.
  2. Add a grated apple instead of the carrot for a different flavour.

 

 

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