Preparation time: 25 minutes
Cooking time: 10 minutes
400g tin brown lentils, drained and rinsed
2 (70g) large eggs
1 medium stalk celery, finely chopped
2 medium carrots, peeled and grated
2 cloves fresh garlic, crushed
1 red chilli, finely chopped
2 tsp curry powder
15g (¼ cup) mint leaves, finely chopped
2 tbsp buckwheat flour (plain wholemeal flour can also be used)
1 tbsp extra virgin olive oil
2 medium fresh beetroot – uncooked, stems removed, peeled and grated
1 bunch kale, roughly chopped
1 fennel, finely sliced
145g (1 cup) green peas (fresh or frozen)
10g (1 tbsp) pumpkin seeds
20g (2 tbsp) sunflower seeds
1 clove crushed garlic
1 tsp olive oil
¼ cup orange juice
1 tbsp apple cider vinegar
1. In a large bowl combine lentils, beetroot, celery, carrots, chilli, curry powder, mint and eggs. Make four small balls of mixture, lightly roll each in the flour.
2. Heat the oil in a large frypan over medium-high heat. In batches, cook the patties until crisp. Keep warm in the oven while you cook the remaining patties.
3. For the salad combine the kale, fennel, peas and seeds in a large bowl. In a small bowl whisk together garlic, oil, orange juice and vinegar until combined.
4. Toss dressing through salad and serve with beetroot and lentil patties.
1 Serve =
2 units protein
2 unit fats
2 units vegetables
This recipe features in the Fast/Fresh/Flexi Cookbook, available in store for every new starter on The Flexi Program.
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