High Fibre lentil patties with kale and asparagus salad

Makes 12 small patties
3 cups cooked black lentils
4 large eggs
1 onion, finely chopped
½ cup cooked pumpkin
½ cup rolled oats
1 Tbsp psyllium husks
1 Tbsp extra-virgin olive oil or coconut oil
Salt and pepper
4 kale stalks, finely chopped
7 asparagus spears
2 spring onions, roughly cut
2 cloves garlic, finely chopped
1 Tbsp extra-virgin olive oil
Salt and pepper to taste
Combine the lentils, eggs, and pumpkin in a food processor. Puree until the mixture is slightly chunky. Pour into a mixing bowl and stir in the onion. Add the oats and psyllium, stir, and let sit for a couple of minutes so some of the moisture is absorbed. At this point, you should have a very moist mixture that you can easily form into patties.
Heat the oil in a heavy skillet over medium low, add some of the patties, cover, and cook for 10 minutes or until the bottoms begin to brown. Flip the patties and cook the second side until golden.
To make salad, grill asparagus until slightly golden and roughly chop into 1 inch pieces. In a pan gently fry off spring onion, garlic and kale. Toss all ingredients together and serve with patties. You may like to use the avocado dressing from last weeks recipe.

1 Comment

  1. Many thanks. Great stuff.