We make versions of these patties all the time. They are loosely based on an idea from one of Jude Blereau’s recipes. I use them as simple finger food for my youngest daughter, or for a quick, protein-filled snack on the run. They are also great as part of a main meal and I love to serve them with rice, yoghurt and kimchi.
Makes: 12–15 patties
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup red lentils, rinsed
- 500g sweet potato, chopped into 5cm pieces
- 500g pumpkin, chopped into 5cm pieces
- Coconut oil
- 1 small onion, diced
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely grated
- ½ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp smoked paprika
- ¼ cup coconut flour
- 2 tbsp sesame seeds
Method
- Preheat oven to 200°C.
- Add lentils to saucepan with 2 cups water and simmer on low heat for 20–25 mins, or until lentils are cooked. Drain off excess water and set aside.
- While this is cooking, place sweet potato and pumpkin on baking tray and drizzle with a little coconut oil. Bake for 15–20 mins, or until cooked through.
- Add a little coconut oil to frypan and sauté onion for 3 mins, until soft.
- Add garlic and ginger and cook for 1 min.
- Add cumin, coriander and smoked paprika and cook for a few secs.
- In large mixing bowl, combine onion mix with cooked lentils and vegetables.
- Mix together well, mashing or using hands if preferred.
- Combine coconut flour and sesame seeds on plate.
- Shape mixture into patties and roll in flour and sesame mix.
- Place in fridge for half an hour to help stick together better.
- Add coconut oil to coat bottom of frypan and place over medium heat.
- Add patties in batches and cook for 5 mins each side, or until golden.
- Serve as they are, or with rice and yoghurt, or even as a toasted sandwich filling.
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