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Ingredients
500g red lentils
50-100g besan flour
2 zucchini, grated
150g button mushrooms, grated
¼ red bullhorn chilli, finely chopped
½ fennel bulb, finely diced
Splash of olive oil
Salt and pepper
Method
Sort through your lentils and discard any discoloured ones, place into a saucepan with at least 2 litres of water, bring to a boil then simmer for 45 minutes, then fully drain the lentils and allow to cool.
Heat a large fry pan add a splash of oil and fry the fennel until just starting to soften, then toss in the zucchini and mushrooms and cook for 3-5 minutes.
Add the chilli to the pan and take off the heat.
Mix the sautéed vegetables to the cooled lentils and season with salt and pepper.
Mix 50g of the besan with 50 ml of water and thoroughly mix through the lentils.
Using the second half of besan to dust your hands, form the lentil mix into patties, place onto a baking paper lined tray and into the fridge for at least 1 hour (they need to firm up before you fry them, alternately you can place them in the freezer for 45 minutes.)
Shallow fry the patties in hot oil until golden brown on both sides.
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