CHICKPEA & LENTIL PATTIES

There is something so fun and enjoyable in making patties. Whether they are beef or lamb burger patties, vegetarian patties, chicken mince patties, I get very excited about cooking them. These Chickpea & Lentil Patties were made last Monday, as I was craving a substantial vegetarian meal for lunch & dinner. This past week I have started to experiment with more natural foods, such as different flours, less processed beans and lentils, unrefined oils (which will start to appear on this blog soon!), I still understand the need for lentils and other legumes etc out of a tin. We all have quite busy lives and taking shortcuts in cooking is one conceivable way to make more time for other things. However, I pose you this question; do the tinned lentils/chickpeas/diced tomatoes/black beans taste as fresh or as good as the real deal? Watch this space and come on a super natural cooking journey with me!

INGREDIENTS

• 750 sebago potatoes, sliced
• 1 x 400g tin of chickpeas, rinsed & drained
• 1 x 400g tin of brown lentils, rinsed & drained 
• 1 small carrot, grated
• 1/2 brown onion (60g), chopped finely
• 2 garlic cloves, crushed
• 1/2 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon sea salt
• a pinch of black pepper
• 1 tablespoon tahini
• 1 egg, preferably free range
• 1/2 cup polenta (70g)
• 2 teaspoons vegetable stock
• 2 tablespoons olive oil

COOKING

1. Preheat the oven to 200 degrees celsius fan-force. Line a large baking tray with baking paper. 

2. Bring a large saucepan of water to the boil. Add potatoes and cook for around 15 minutes or until potatoes are quite tender. Drain well, draining with cold water. Mash in a large bowl until smooth and then leave to cool. 

3. When the mash has cooled, add the chickpeas, lentils, garlic, onion, carrot, stock, tahini, salt, pepper and all the spices. Mash well to combine, then add the egg and mash again. 

4. Taking around 1/2 a cup of the combined mixture, shape into 10-12 individual patties. Spread the polenta on a wide surface, then roll each patty into the polenta to coat. 

5. Heat a large frying pan over medium-high heat and add a 1/2 a teaspoon of olive oil at a time. Cook patties in batches, 3-4 at a time (replenishing the oil each time), for around 3 minutes on each side or until golden brown. When all patties have been browned, place on the prepared baking tray and bake in the oven for around 30 minutes or until they are heated through. 

Makes around 10-12 

Serve with a salad or alone 

Serves 5-6 

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