Ingredients
| FOR THE LENTIL PATTIES | |
| 1 cup Puy-style lentils, rinsed | |
| 1 tablespoon olive oil | |
| 1 onion, finely diced | |
| 2 cloves garlic, crushed | |
| 2 tablespoons tomato paste | |
| 1 tablespoon gluten-free soy sauce or tamari | |
| ½ cup gluten-free breadcrumbs | |
| small handful coriander, roughly chopped | |
| olive oil, to cook | |
| flat-leafed parsley, to serve, roughly chopped | |
| FOR THE BEETROOT-STAINED RICE | |
| 1 cup basmati rice, rinsed well | |
| 2 tablespoons olive oil, ghee or butter | |
| ½ onion, finely sliced | |
| 1 garlic clove, crushed | |
| 1 medium beetroot, peeled and finely grated | |
| FOR THE HERBED TAHINI SAUCE | |
| ½ cup (loosely packed) flat-leaved parsley | |
| 1 clove garlic, peeled | |
| 2 tablespoons tahini | |
| 4 tablespoons lemon juice | |
| 1-2 tablespoons water | |
| FOR THE CAVOLO NERO | |
| 1 tablespoon olive oil | |
| 1 clove garlic | |
| 1 bunch cavolo nero, stems removed and roughly chopped |
These lentil patties are super-easy to make and are great to make ahead of time as they hold together better after chilling in the fridge. You could prepare these up to 2 days beforehand and cook when ready to eat. The vibrant green tahini sauce can also be made well in advance and stored in the fridge, leaving only the beetroot-stained rice and cavolo nero to make. Cavolo nero, often called Tuscan kale, is pretty easy to get your hands on nowadays, however use whatever greens you like: silverbeet, spinach or curly/purple kale would all be great. Use regular breadcrumbs and soy sauce if gluten isn’t a problem for you.
Instructions
| 1. | FOR THE LENTIL PATTIES |
| 2. | To make the lentil patties, place the lentils in a small saucepan, cover with plenty of cold water, bring to the boil then reduce the heat and simmer until just tender, but not mushy. |
| 3. | Drain well and set aside. |
| 4. | Heat the olive oil in a small frying pan and cook the onion until tender, add the garlic and cook for a further 30 seconds. |
| 5. | Transfer to a bowl, add the tomato paste, soy sauce and lentils. Mix well. |
| 6. | Transfer half of the mixture to a small food processor and pulse until roughly chopped. |
| 7. | Return to the bowl, add the breadcrumbs and coriander and mix well to combine. |
| 8. | Shape into bite-sized patties and refrigerate for at least 30 minutes to firm up (this can be done 1-2 days in advance and stored in an airtight container in the fridge). |
| 9. | FOR THE BEETROOT-STAINED RICE |
| 10. | Meanwhile, prepare the rice. Bring a large saucepan of salted water to the boil, add the rinsed rice, stir well and cook uncovered for 7 minutes. |
| 11. | Drain through a sieve, return to the pan, cover tightly with a lid and set aside for 15 minutes. |
| 12. | Heat the olive oil, ghee or butter in a large frying pan, add the onion and cook until tender. |
| 13. | Add the garlic and beetroot and continue to cook, stirring often, for 4-5 minutes or until the beetroot is tender. |
| 14. | Stir through the cooked rice and season well. Cover with a lid to keep warm. |
| 15. | FOR THE HERBED TAHINI SAUCE |
| 16. | Pulse the parsley and garlic in a small food processor to chop roughly. |
| 17. | Add the tahini, lemon juice and 1 tablespoon of water, and blend on high until smooth, adding another tablespoon of water to reach the right consistency. Season well with salt. |
| 18. | TO SERVE |
| 19. | When ready to eat, heat a large frying pan over a high heat, add the lentil patties and cook for 2-3 minutes on each side. |
| 20. | To cook the cavolo nero, heat another frying pan over a high heat, add the olive oil then the garlic and cavolo nero and cook while stirring until just wilted. Season with salt and pepper. |
| 21. | To serve, scoop a little beetroot-stained rice into each bowl, divide the lentil patties and cavolo nero evenly between the bowls, drizzle generously with herbed tahini sauce and scatter over the chopped parsley. |
Recipes, food styling & dish photography Emma Galloway
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