These lentil patties are delicious on their own served with some mango chutney, minted yoghurt or sweet chilli sauce with a salad but they are also perfect to turn into a burger with with your favourite salad toppings and condiments on a fresh roll. They come unbaked and frozen, so all you need to do is defrost and place onto a lined baking tray and bake in the oven until golden. Healthy and yum!! Lentils are combined with korma paste, carrots, garlic, onion, coriander, fresh breadcrumbs and egg then rolled in crunchy mix of sunflower and pepitas. Each single serve is 2 reasonable size patties so enough for 1 person if eating on own or perfect for 2 people is turning into burgers.
Passing through a small country town on the south coast one day we stopped for lunch at this amazing little cafe in the town of Milton. I ordered the lentil burger after seeing them coated in all these seeds and they didn't disappoint. I decided to come home and make my own so this is how I came to create these patties.
Contains: Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients: Lentils, onion, garlic, korma paste, fresh breadcrumbs, carrot, coriander, sunflower seeds, pepitas, salt and pepper
Reheating Instructions: Patties need to be cooked before eating * Defrost patties in the fridge overnight, carefully transfer to a lined baking tray, spray lightly with olive spray and bake in a 180C (160C fan forced) oven for 25-30 minutes turning half way through until browned and cooked through.
Note: The korma paste I use is suitable for vegetarians. Patties will be soft after defrosting so carefully transfer to your baking tray. They will firm up upon completion of cooking.
About your cook, Kate
My love and passion for food plays a large role in my life. I have been working as a home economist for the past 10 years for a well known Australian weekly magazine and their cookbooks, as a recipe developer and writer. I love travelling abroad and all over Australia where I can immerse myself in their regions, culture and their particularly their food. I LOVE cooking all types of cuisines but I particularly enjoy cooking recipes to suit certain modern day diets. I also enjoy cooking meals, especially street-style food, from across Asia and the Middle East. I look forward to sharing some of these favourites with you and bringing them to your table.