This is a great way to get kids to eat more vegetables.
(3 votes)
Cook: 30 Mins
Serves: 4
Price: 85p per serving
Nutritional Information
Each 238g serving contains
Energy
1228kj
293kcal
1228kj
293kcal
15%
Fat
8.8g
8.8g
Med
13%
13%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
8.1g
8.1g
Med
9%
9%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
516kj/123kcal
Typical energy values per 100g:
516kj/123kcal
Ingredients
2 x 400g cans green lentils, drained
2 tbsp olive oil
1 onion, finely chopped
1 level tsp ground cumin
1 level tsp ground coriander
125g carrot, grated
100g fresh wholemeal breadcrumbs
1 tbsp tomato purée
2 tbsp Extra Special Tomato & Chilli Chutney, plus extra to serve
1 medium egg, beaten
Salad, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a tray with baking paper. Put the green lentils into a bowl and mash with a potato masher, or blitz with a hand-held blender until partially broken up.
2
Heat the olive oil in a frying pan, add the onion and cook until soft. Add the cumin and coriander and stir over a low heat for 1 minute. Add the grated carrot and cook over a medium heat for 2-4 minutes, stirring.
3
Add the onion mixture to the lentils and mix in the breadcrumbs, tomato purée, chutney and egg.
4
Shape into 8 cakes and put on the lined tray. Cook in the oven for 15 minutes. Remove and leave to cool for 5 minutes. Serve with salad and chutney.