Savoury Patties

Try these savoury patties, made with wholesome ingredients. They’re soft on the inside, lightly crisp on the outside, and perfect for meal prepping, snacking, or adding to bowls and salads. Easy to make, nutritious, and full of flavour — a great plant-based staple.

EQUIPMENT 1 large mixing bowl, a non stick fry pan, a serving platter

RECIPE MAKES 10 LARGE PATTIES

INGREDIENTS

Patty Ingredients

155g (3/4 cup) red lentils

140g (1 packed cup) grated sweet potato

125g (3/4 cup) finely diced brown onion

155g (1/2 cup) finely chopped fresh cilantro (packed)

66g (1/2 cup) besan (chickpea) flour

3 heaped teaspoons garlic powder

1/4 teaspoon turmeric powder

1/2 teaspoon Himalayan salt

METHOD

COOK THE LENTILS

*Place the red lentils in a medium-large pot. Rinse under cold water until the water runs clear.

*Add 2 cups water to cover the lentils, bring to a boil, then reduce to a gentle simmer.

*Cook until the water has evaporated and the lentils are tender (about 20 minutes).

*Fluff the cooked lentils with a fork and set aside to cool.

MAKE THE PATTIES

*In a large mixing bowl, add the cooled mashed lentils, sweet potato, onion, cilantro, besan flour, garlic powder, turmeric and salt.

*Mix well to combine, then let the mixture rest for 5 minutes.

*Heat a non-stick pan over low heat and add a drizzle of oil.

*Drop tablespoons of the mixture into the pan and flatten gently with the back of the spoon.

*Cover with a lid and steam-cook for about 5 minutes on each side, keeping the heat low to achieve a golden colour.

*Remove the patties and place on a plate to rest before serving.

DRESSING INGREDIENTS

CREAMY AVOCADO YOGHURT DRESSING

1 cup plant based unsweetened yoghurt

1 medium ripe avocado

1/4 cup cilantro (corriander)

1 tablespoon lemon juice

1/2 teaspoon sweetening to balance flavour

1 tablespoon olive oil (optional for extra creaminess)

Salt to taste

METHOD

*Place all the ingredients into a blender and blend until smooth and creamy.

*Dilute with a little water for a thiner dressing.

SERVING IDEAS

*Serve with a side salad and a dollop of vegan yoghurt.

*Use as burger patties or sandwich fillings.

*Enjoy with tahini sauce, hummus, or a zesty lemon dressing.

*Add to grain bowls for extra protein.

Storage

*Fridge: Store in an airtight container for up to 4 days.

*Freezer: Freeze for up to 2 months. Reheat in a pan or oven.

print recipe

ww