lydia150970
Gold Member
LENTIL AND RAISIN PATTIES
Serves 4 (2 patties each)
2 syns per serving plus 1 x HEB
Ingredients
225g red lentils
1 teaspoon curry powder
1 onion finely chopped
1 tablespoon fresh chopped parsley
1 tablespoon lemon juice
56g raisins (8 syns)
1 tablespoon tomato puree (1 syn)
Salt and pepper
1 egg beaten
75g wholemeal breadcrumbs (made fresh from wholemeal bread) (1 HEB)
Method
1. Rinse lentils and plan in a pan with the curry powder and water. Bring to boil, reduce the heat and simmer partially covered for about 20 mins until tender.
2. Add the onion, parsley, lemon juice, raisins, tomato puree and salt and pepper, blending well. Cook gently for 5 mins stirring occasionally until thick. Allow to cool.
3. Divide into 8 patties. Dip in the egg then the breadcrumbs.
4. Heat a frying pan with Frylight and fry the patties for 8 minutes turning once, until golden.
Serves 4 (2 patties each)
2 syns per serving plus 1 x HEB
Ingredients
225g red lentils
1 teaspoon curry powder
1 onion finely chopped
1 tablespoon fresh chopped parsley
1 tablespoon lemon juice
56g raisins (8 syns)
1 tablespoon tomato puree (1 syn)
Salt and pepper
1 egg beaten
75g wholemeal breadcrumbs (made fresh from wholemeal bread) (1 HEB)
Method
1. Rinse lentils and plan in a pan with the curry powder and water. Bring to boil, reduce the heat and simmer partially covered for about 20 mins until tender.
2. Add the onion, parsley, lemon juice, raisins, tomato puree and salt and pepper, blending well. Cook gently for 5 mins stirring occasionally until thick. Allow to cool.
3. Divide into 8 patties. Dip in the egg then the breadcrumbs.
4. Heat a frying pan with Frylight and fry the patties for 8 minutes turning once, until golden.
