How to make it

  • Rinse lentils, put in pan with just enough water to cover them.
  • Add vegetable stock cubes and bay leaves.
  • Cook until tender but not mushy.
  • In very large fry pan, sauté all the vegetables for 5 minutes.
  • Add herbs and spices sauté for 10 minutes.
  • Add soya sauce and stir well, leave on low heat.
  • Strain off the lentils and remove bay leaves.
  • Add to pan of vegetables and mix well.
  • Leave on low heat, stirring frequently, for another 10 minutes.
  • The idea is to remove a lot of the moisture from the mixture.
  • When “gluggy” turn off heat.
  • Remove half of mixture and blend till smooth.
  • Add back into mixture.
  • Add walnut/pepita mix and stir well.
  • Shape into patties and fry until a darker brown (crunchy)
  • Sprinkle with toasted sesame seeds, or toasted crushed sunflower seeds.
  • Serve with salad and red onion in vinegar
  • Can be rolled into rissoles and baked if low fat version is preferred.
  • Mixtures keeps well, so store extra in container in fridge.
  • Vary herbs and spices to change flavour,
  • eg add grated lime, lemongrass and chili for a thai flavour.
  • add oregano, basil and marjoram for an italian flavour
  • add curry, turmeric and cardamom for an indian flavour

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  • NPMarie 8 years ago
    Great post, they sound delicious:)
    Was this review helpful? Yes Flag

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