Red Lentil and Rosemary Patties Recipe
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
Directions
- 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 from Rude Health Magazine published here