Baked Pumpkin And Lentil Patties Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring baked pumpkin and lentil patties, seasoned with tarragon and served with a fresh tomato salad. Perfect for a wholesome and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Piece Fresh Green Pumpkin Piece I 1kg
• Pack Tray Of 30 Medium Free Range Eggs
• - Filippo Berio Garlic Flavoured Olive Oil
• - Shan Tomato Chutney
• 400 g 3 X Cooked Lentils 400 G - Bionsan
• 1 Kg Green Lentils, 1Kg
• 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. 2. Cook 1 lb of diced pumpkin in a large saucepan of boiling water for 10-15 minutes, until tender. Drain well and mash until smooth.
3. 3. Heat 1 tbsp olive oil in a frying pan over medium heat. Sauté 1/2 cup finely chopped leek for 3-5 minutes, until tender.
4. 4. In a large bowl, combine the mashed pumpkin, 1 cup cooked lentils, sautéed leek, 1/2 cup whole wheat flour (sprinkled in gradually), 1 egg, and 1 tbsp chopped fresh parsley. Mix until well combined.
5. 5. Shape the mixture into small patties, about 1/4 cup each, and place them on the prepared baking tray.
6. 6. Brush the tops of the patties with 1 tbsp olive oil and bake for 20-25 minutes, flipping halfway through, until golden and firm.
7. 7. Serve the patties warm with a side of tomato chutney for a complete meal.