My parents left yesterday 🙁 I got a text from them last night to say they had landed safely in Singapore. They were boarding a flight out of there late last night so currently they are probably somewhere over Europe.
So far the house hasn’t fallen back into chaos, but it is early days.
This is a recipe that I cooked a while ago, but with school holidays and days out I haven’t got it up on the blog. I was planning to share a ramen dish with you today but I haven’t been in the kitchen today. I was woken early this morning as Mr 4 wasn’t well, he was so upset about being sick and then when I said he couldn’t go to Kindy he was devastated. So my poor little sausage has been off school today and I have been sat on the sofa cuddling my poorly boy and watching movies. Currently he is curled up fast asleep on the sofa, so I have taken a bit of time to post an older recipe.
These lentil patties are great for adding to lunch boxes, or for serving warm with drinks and nibbles. I have always tended to cover vegetable patties in hot sauce, so I ate the first batch warm with hot sauce. Yummy and highly recommended, but I recently discovered, that cold, these lentil patties are also quite delicious with tzatiki or sour cream. So take your pick, or add your own favourite dip.
Even though these are lentil based, the boys both demolish them and Stew gave them the thumbs up too. So all in all this is a win win recipe. I have tried these with some chopped spinach in them and I enjoyed them, but they didn’t get full family approval so I am sharing the original quickly demolished recipe.
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- 250g red lentils
- 500ml boiling water
- 1 egg
- 2 spring onion
- 125g red capsicum
- 60g breadcrumbs (homemade or shop bought – meaning the quantity may vary)
- Salt and pepper
- Place the lentils in a pan, cover them with the water and bring to the boil. Simmer them for 15-20 minutes, until they are just tender. Add more water if needed.
- Once they are cooked remove the lentils for the heat and drain really well. Make sure they aren’t holding water as your patties mixture will be too wet.
- Whilst the lentils are cooking chop the spring onions and red capsicum.
- Add the cooked lentils to a bowl and mash slightly with a fork before adding the spring onions and capsicums.
- Taste the mixture and season generously with salt and pepper.
- Break the egg into a small bowl and whisk gently with a fork. Add the egg to the lentil mixture. Mix well.
- Add half the breadcrumbs.
- Continue to add breadcrumbs until you have a mixture that is quite easy to shape into patties. If you find it is too wet, then you might need to add more breadcrumbs than the recipe suggests.
- Pour a small amount of vegetable oil into your hands and rub it in like you would hand cream.
- Take a small handful of the mixture and form into a ball. Place on cooking paper and flatten slightly.
- Continue with this until you have used all the mixture.
- Heat a large frying pan up over a medium heat and then cook the patties for 2-3 minutes on each side until crispy and golden.
- Serve immediately with hot sauce or allow to cool and serve with a tzatiki dip.