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Lentil and Vegetable Cakes

by Quaddieprincess (follow)
Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Snack (848)      Vegetables (486)      Mushrooms (190)      Potato (144)      Kid Friendly (48)      Lentils (46)     
Getting a few extra serves of vegetables is easy with these delicious lentil cakes. Serve them in rolls and wraps or make them smaller for veggie nuggets to enjoy with your favourite dipping sauce.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: makes 10

3/4 cup cooked red lentils
1 large potato, peeled
1 carrot, peeled
1/2 zucchini
70 grams mushrooms
1/2 brown onion
2 tablespoons fresh parsley, chopped
1 teaspoon soy sauce
3/4 teaspoon each paprika, cumin and onion powder
1 teaspoon crushed garlic
30 grams butter
1/2 cup dry breadcrumbs
1 teaspoon olive oil
salt and pepper to taste

Chop the potato into large chunks and the carrot into rounds.

Place in a saucepan, cover with water and bring to the boil for about 25 minutes, until tender.
Meanwhile put the onion, zucchini and mushrooms into a food processor. Pulse until finely chopped. Alternatively, you can grate them.
Put a pan onto medium heat and add the olive oil.

Cook the chopped vegetables for 5 minutes until they are starting to soften. Add the garlic, spices and soy sauce then cook until fragrant and the liquid has evaporated, remove from heat.
When the potato is cooked, drain, then put into a bowl with the vegetable mixture, lentils and the butter.

Mash everything as well as possible, some lumps will remain. Stir in the breadcrumbs, parsley and season.

Form the mixture into 10 medium patties and refrigerate for around an hour.

Put patties onto a tray lined with baking paper. Bake at 180 degrees for 25 minutes until golden and crunchy.
Serve in burger buns, wraps or with your favourite dipping sauce.

#Kid Friendly
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