Lentil Patties

Lentil Patties

Makes 12 small

Ingredients
1 medium sweet potato, peeled and diced
1 x 400g can brown lentils, no added salt, drained and rinsed
1 x 400g can chickpeas, no added salt, drained and rinsed
1 x 400g can corn, no added salt, drained and rinsed
2 tbsp olive oil
1 onion, finely chopped
1 tbsp curry powder
1 clove garlic, crushed
½ cup dried wholemeal breadcrumbs

Method

  1. Place sweet potato into a microwavable dish and add 1 tablespoon of water. Microwave for 6 minutes or until soft. Drain any excess liquid.
  2. Mash cooked sweet potato until smooth. Add lentils, chickpeas and corn and roughly mash to combine.
  3. Heat half of the oil in a frypan and cook onion, stirring, for 3 minutes or until softened. Add curry powder and garlic, cook for a further 1 minute or until fragrant.
  4. Add onion mixture to the mash mixture and stir to combine.
  5. Using clean, wet hands, shape mixture into 12 small patties. Coat the patties in breadcrumbs. Add to a plate and refrigerate for 15 minutes.
  6. Heat the remaining oil in a frypan and cook patties in batches, for 3-4 minutes each side.
  7. Serve warm or cool.
Tip: serve with a delicious Greek yoghurt dipping sauce. Simply combine 1 clove of crushed garlic and 1 tsp lemon juice to 200g reduced fat Greek yoghurt.