Lentil patties with mashed squash
Homemade lentil patties with onion, carrot, garlic and parsley, pan-fried until golden and served with mashed squash. Also made with chickpeas, spinach or brown rice, and eaten in a bun like a burger.
- 55 minTime
- 40 minHands-on
- 4Portions
- 26 gprotein per portion
- 630kcal per portion
Ingredients for 4 portions
- 300 gGreen lentils, rinsed
- 1Yellow onion, finely chopped
- 1Carrot, grated
- 2 clovesGarlic, finely chopped
- 1 tbspRapeseed oil
- 1Egg
- 100 gBreadcrumbs
- 2 tbspParsley, chopped
- 1 tspCumin
- to tasteSalt
- to tasteBlack pepper
- 3 tbspRapeseed oil, for frying
On the side
- 1 kgPumpkin, peeled, in chunks
- 2 tbspButter
- to tasteNutmeg
Method
- Boil the lentils in plenty of water for 25 minutes until very soft. Drain well.
- Meanwhile, peel the squash, cut it into chunks and put it in a pan of salted water.
- Boil the squash until tender, about 15 minutes.
- Heat the oil in a frying pan and soften the onion, carrot and garlic over a medium heat for 6 minutes.
- Roughly mash the lentils with a fork or potato masher. Mix with the vegetables, egg, half the breadcrumbs, the parsley, cumin, salt and pepper. If the mixture is too soft, add a few more breadcrumbs.
- Shape the mixture into 8 patties and coat them in the rest of the breadcrumbs.
- Heat a few millimetres of oil in a large frying pan and fry the patties over a medium heat for 3–4 minutes per side, until golden and crisp.
- Drain the squash and mash it with the butter, nutmeg and salt. Serve with the lentil patties.
