Ingredients
Brown lentil patties
Grilled cucumber salad
Method
1.Preheat oven to 180°C (160°C fan-forced). Line oven tray with baking paper.
2.Put the lentils into a saucepan with 4 cups (1 litre) of water; bring to the boil. Cook for 30 minutes or until tender; drain.
3.Meanwhile, put the spinach leaves into a non-stick frying pan over a medium heat and cook until soft and dark green. Remove from heat and squeeze to remove any excess liquid; chop finely.
4.Put the drained lentils into a large bowl with the chopped spinach, almond meal, parmesan cheese, oregano leaves, lemon rind, white pepper and egg. Season well with sea-salt; stir to combine.
5.Shape 2 flat tablespoons of lentil mixture into flat patties; place on the baking tray. Bake for 20 minutes or until golden brown.
6.Meanwhile, heat a grill plate over a high flame; grill the cucumber wedges until marked on all sides. Transfer to a board; roughly chop the cucumber then put into a bowl with the cherry tomatoes, mint leaves and yoghurt. Gently fold to combine.
7.Serve the baked patties with the cucumber salad and fresh lemon wedges.
Not suitable to freeze or microwave.
Note
