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Lentils – a meatless alternative

If you are already trying to lose some of that extra winter weight, or are just looking to cut back on meat, try these lentil patties.

Ingredients:

1½ cups red lentils

2 onions, finely chopped

1 tablespoon olive oil

1 red chilly, finely chopped

½ cup fresh coriander, finely chopped

1 teaspoon spice of your choice

2 eggs

Salt and freshly ground black pepper

1 cup medium matzo meal

olive oil, for shallow frying

Method:
Place the lentils in a bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. Alternatively, simmer lentils gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out. Drain any excess liquid and set aside to cool.

Meanwhile, gently cook the onions in the olive oil until soft, but not coloured. Add the chilly, coriander and spice, and stir for a few minutes to coat the onions in the herbs and spices. Break the eggs into a large bowl and beat well with a fork.

Add the cooked onions and the cooked lentils and mix thoroughly. Season with salt and pepper.

Stir in the matzo meal to bind and set aside to swell for about 10 minutes.

With wet hands, form the lentil mixture into golf ball sized balls and flatten slightly.

Cook the patties in the olive oil for 4-5 minutes on each side until golden.

If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.

(Source: adapted from www.foodrepublic.com)

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