Red lentil patties with cucumber, tomato and toasted bread salad
Serves 4
Serves 4Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 clove garlic, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 200g red lentils, washed
- 500ml vegetable stock
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped parsley leaves
- 50g almond meal
- 50g dry breadcrumbs
- salt and freshly ground black pepper
- 2 rounds pita bread
- olive oil
- 1 red onion, finely sliced
- 1 Lebanese cucumber, sliced
- 2 tomatoes, sliced
- salt and freshly ground black pepper
- 25ml lemon juice
- 50ml olive oil
- ½ cup coriander and parsley leaves
Method
- Heat the oil in a large saucepan and sauté the onion and garlic
- Add the spices and lentils and cook for 2-3 minutes
- Add just enough stock to cover and bring to the boil
- Simmer until lentils are soft and all the liquid is absorbed, about 10-15 minutes, adding more stock if necessary
- Place lentils into a mixing bowl and add the herbs, almond meal, breadcrumbs and season with salt and pepper
- Shape into 12 patties and gently fry in olive oil
- Cut the pita bread into wedges and brush with oil
- Place in a moderate oven for 5 minutes until crisp
- Place the onion, cucumber and tomato into a bowl, season with salt and pepper and pour over the lemon juice and olive oil
- Add the herbs and toss with the toasted bread pieces
- Serve the warm patties with the salad and seasoned natural yoghurt
