Red Lentil and Rosemary Patties Recipe
Red lentils are rich in vitamins A, B6 and folate. Rosemary is an ultra-fragrant herb that is rich in antioxidants, which prevent cell damage.
Serves
4
Ingredients
- 1tbsp olive oil, plus extra for greasing
- 300g dried red lentils
- 1 red onion, sliced
- 1tbsp balsamic vinegar
- 100g baby spinach
- 1 egg, beaten, or 1tbsp chia seeds
- 50g rice flour
- 100g feta, crumbled, or vegan cheese
- 1tsp dried or finely chopped fresh rosemary
Method
Preheat the oven to 180°C/gas mark 4. Lightly grease an 8-hole muffin tin (pan) with a little olive oil.
Put the lentils into a large pan with 500ml water and bring to the boil, then reduce the heat and simmer for 15 minutes until the water is absorbed.
Gently heat the olive oil in a saucepan over a low heat. Add the onion and balsamic vinegar and allow the vinegar to evaporate and caramelise. Add the baby spinach and stir until wilted.
Combine the cooked lentils with the onion and spinach mixture, egg, rice flour and feta. Divide the mixture between the 8 holes of the muffin tin, and sprinkle over the rosemary.
Bake for 20 minutes until golden.
Recipe taken from The Immunity Cookbook by Kate Llewellyn-Waters, with photography by Steven Joyce. Published by Quadrille
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