Lentil Patties with Mashed Pumpkin

Ingredients

• Pumpkin1 cup (160 g)
• Lentils3/4 cup (150 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Parsley1 tablespoon (4 g)
• Oats2 tablespoon (20 g)
• Olive Oil3 teaspoon (15 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils and oat flour. If not available, place the oats in a blender cup and blitz.

2. 2

   Step 2

   Peel and dice the pumpkin. Boil for 10-12 minutes or until soft.

3. 3

   Step 3

   Preheat 1/3 of the oil in a pan over medium-high heat. While heating, chop the garlic, bell pepper and grate the carrot.

4. 4

   Step 4

   Once heated, add the chopped vegetables to the pan with a pinch of salt and stir-fry for 3-5 minutes over medium heat.

5. 5

   Step 5

   Once tender, add chopped fresh parsley and set aside.

6. 6

   Step 6

   In a bowl, place the cooked lentils and mash.

7. 7

   Step 7

   Add the stir-fry along with the oats and season with salt and pepper to taste. Optional: Add garlic powder and paprika.

8. 8

   Step 8

   Once done, shape into patties and cook for 2-4 minutes per side on a heated pan with 1/3 of the oil. Remove.

9. 9

   Step 9

   For the mashed pumpkin, place the pumpkin in a bowl and mash to desired consistency. Season with the remaining olive oil and salt and pepper.

10. 10

    Step 10

    Serve the lentil patties with the mashed pumpkin.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Patties with Mashed Pumpkin can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.