Ingredients:
3-4 cups of cooked lentils (brown, green or red)
(about 1 ½ – 2 cups raw) or 2 large cans of lentils
½ large leek, diced
1 potato, peeled, boiled and mashed
½ fresh beetroot grated
2 cloves garlic
oil
6 weetbix crushed by hand
¼ cup chopped parsley
2 Tblsp cashew nut paste
salt
1 egg, lightly beaten
Method
• Boil the lentils in water for about 20 minutes, or until soft. (Canned lentils do not
require boiling)
• Put the leek, garlic and about 1 tablespoon of oil into a saucepan & cook until soft,
on a moderately high heat, set aside to cool
• Drain the water off the lentils, when cooked, and put them in a large bowl
• Add the crushed weetbix
• Add the leek mixture, mashed potato & beetroot
• Add the parsley, cashew paste and salt to taste
• Add the egg and combine all of the ingredients
• Form the mixture into 5cm round patties
Cook:
• Heat a fry pan
• Add enough oil to cover the bottom of the pan
• When the oil is hot add patties
• Cook for about 5 minutes and then turn the patty over for another 5 minutes
• Remove them from the pan and repeat with the next lot.
NB:
• This recipe can be frozen after they are cooked and defrosted individually as
required
• (after challenging results are in) If not very salicylate sensitive you can increase the
omega 3 fat content of the dish by adding 4 tablespoons of ground flax/linseeds
