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700ml Vitasoy Ricemilk Protein Enriched
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1 onion, chopped
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2 cloves garlic, finely chopped
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2 tbsp freshly grated ginger
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¾ cup (150g) red lentils
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Freshly ground salt and black pepper, to taste
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150g dried gluten free breadcrumbs
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440g can white beans, drained
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1 cup (40g) coriander leaves, finely chopped
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1 cup (40g) mint leaves, finely chopped
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½ cup (20g) parsley leaves, finely chopped
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1 cup (125g) gluten free plain flour
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2 tbsp olive oil or oil spray
Avocado & cherry tomato salsa
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½ large ripe avocado, diced
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10 cherry tomatoes, halved
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3 spring onions, sliced
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1 red chilli, finely chopped
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2 tsp finely grated lime rind
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2 tbsp lime juice
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4 drops sesame oil
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Freshly ground salt and pepper, to taste
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2 tsp toasted sesame seeds
Step 1
Place the onion, garlic, ginger and Vitasoy Protein Enriched Ricemilk, into a medium size non-stick saucepan. Bring to the boil.
Step 2
Add the lentils and simmer, partially covered, over a medium to low heat for 15 minutes. Remove the lid and cook, stirring for 5 minutes or until the lentils are tender and the mixture is thick.
Step 3
Remove from the saucepan and place into a mixing bowl. Refrigerate for 20 minutes or until completely cool.
Step 4
Season well with salt and pepper and add the breadcrumbs, white beans and chopped herbs. Gently form into 8 patties, lightly dust with flour and then flatten patties out a little. Shake off excess flour.
Step 5
Heat a large non-stick pan or flat griddle, smear with a little oil or oil spray. Cook the patties until golden, turning once or twice only and lightly crisp on both sides. Serve with the avocado and cherry tomato salsa. For the avocado salsa: Combine the ingredients and chill until serving.
Tips:
The mixture must be completely cool to form into patties.
If time allows, refrigerate the formed patties for up to 1 hour.
Do not over turn' the patties while cooking - it is a soft mixture that may break up.
