emon juice into the lentil mixture; shape into patties.
Spread bread
For the Lentil Cakes:.
Submerge lentils in
Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
Heat half of the oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add brown sugar and water. Stir to combine. Cook for 2 minutes. Cool.
Place lentils, onion, carrot, breadcrumbs, flour, eggs and spices in a large bowl. Mix well and shape into patties.
Heat remaining oil in a non-stick frypan over medium heat. Cook patties for 5 minutes on each side or until golden. Drain on absorbent paper. Makes 18 patties.
Soak lentils overnight, drain.
Boil, steam or microwave the potato. Mash with no additions.
Mix all ingredients together and form into small or medium sized patties.If the mixture is too dry add some extra milk. If it is too wet then add some extra rice flour or sprinkle in a small amount of psyllium husks.
Heat the oil in a non-stick pan and cook slowly until done on each side.
These can be made into small balls and deep fried as an appetizer. Serve with a spicy sauce or sweet chilli sauce.
readcrumbs.
Shape mixture into patties (makes about 8); toss in
sp-sized spoonfuls of the lentil mixture, spacing them well apart
f the breadcrumbs. Shape lentil mixture into four patties. Meanwhile combine remaining
olander.
To complete the lentil salad: In large bowl, toss
readcrumbs and egg to the lentil mix and mix until well
Mix together the lentils& the egg.
Add enough cracker crumbs to make the mixture stick together.
(The amount can vary with weather conditions.) Drop the lentil mixture by tablespoonsful into a hot skillet with just enough oil to keep the patties from sticking.
Cook until the edges of the patties are brown and crispy.
Serve as is.
Or perhaps with egg gravy and mashed potatoes.
Also makes a great sandwich.
up breadcrumbs. Shape into 12 patties. Coat in remaining breadcrumbs, shaking
eat that well.
Form patties about the size of your
weet potato mixture. Shape into patties.
Heat 2 tablespoons oil
.
Spread the red lentil filling evenly over the pastry
Mix well and form into patties.
Fill a 1/4 measuring cup with mixture to use as a mold and then flatten slightly.
Place patties on a baking tray and bake at 400\u00b0 for 15 to 20 minutes.
Serve with a gravy.
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
cutting board.
Shape patties & flatten to 3/4 in
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
1/2-inch thick patties.
In the same skillet
In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
Add pepper and stir well.
Divide mixture into 18 portions and shape into patties.
Mix 1 cup parsley with green onions and roll patties in mixture.