Lentil & Sun-Dried Tomato Patties
Method
Make the mixture: Add the lentils to a large bowl and roughly mash them with a fork, leaving some whole for texture. Stir in the sun-dried tomatoes, oats, pumpkin seeds, carrot, onion, garlic and tomato paste.
Season and bind: Add the egg, oregano, smoked paprika, cumin, lemon juice and parsley. Season with salt and black pepper. Mix thoroughly until the mixture holds together when pressed.
Shape: Divide into 8 portions and shape into thick patties. Chill for 10 minutes if the mixture feels soft.
Bake: Preheat the oven to 200°C. Arrange the patties on a parchment-lined baking tray and brush lightly with olive oil. Bake for 20–25 minutes, turning halfway, until crisp and golden.
Serve: Serve warm with a lemony yogurt dip, salad or roasted vegetables.
Vegan option: Replace the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water. Let stand for 5 minutes before adding. All other ingredients are naturally vegan. Earthy lentils and intensely flavoured sun-dried tomatoes create patties with a surprisingly rich Mediterranean character. Pumpkin seeds add crunch and extra protein, while lemon and oregano keep the flavour fresh. They are ideal for meal prep and can be served as a snack, appetizer or light meal.
Nutrition Facts
Per serving
