Free Healthy Recipe - Lentil and Tuscan Spinach Patties with Capsicum, Tomato and Olive

Dairy free

175 grams Tuscan cabbage, shredded
500 grams Kumera (Sweet Potato ), peeled, cut into 3-4cm chunks
1 clove Garlic, chopped
1½ tbs Olive Oil
1½ tsp Cumin, ground
1½ tsp Coriander Seed, ground
800 grams Lentils, canned, rinsed and drained
½ cups Breadcrumbs
½ cup Sunflower Oil, to pan fry
175 grams baby capsicum, deseeded and sliced
2 cloves garlic, chopped finely
3 Truss tomatoes chopped finely
2 tbs Olive oil
1 tbs Sugar
1 tbs capers, baby
8 olive sliced
2 tbs parsley, chopped

Bring water to the boil in a medium saucepan and cook kumara for 15 minutes,
or until softened when tested. Drain well, and roughly mash with a fork. Meanwhile cook the onion and Tuscan cabbage in oil for 3-4 minutes. Add garlic and spices and cook for 30 seconds to 1 minute, or until fragrant. Add the Tuscan cabbage mixture and canned lentils to the kumara, season to taste. Divide mixture into 8 patties and coat in breadcrumbs.
Chill patties for 15-20 minutes or until firm. To make sauce, heat extra oil in saucepan, and cook the capsicums for 3 minutes. Add garlic and tomatoes and stir for 1 minute. Add vinegar, sugar, capers, and olives and cook for 10-15 minutes or until thickened. Season well, and add parsley. Pan fry the patties in sunflower oil in a non stick pan for approximately 7 minutes each side.
Serve sauce over lentil patties, with salad if desired.

Makes 4 servings

Scale recipe to serves

Prep Time: 25 mins
Cooking Time: 30 mins
Ready in: 55 mins

Suitable for:
Dinner, Lunch
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 2434 kj
Calories 582 kcal
Fat 28 g
Saturated Fat 4 g
Total Carbohydrate 54 g
Total Protein 20 g
Fibre 14 g

Facebook Twitter RSS