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
• 2 cloves garlic
• 1 potato, peeled, boiled and mashed oil
• 1 cup gluten free crumbs (GF bread, rice bran, rice crumbs, crushed GF cereal)
• 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 gluten free crumbs
• Add the leek mixture and mashed potato
• 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