lentil and watercress patties

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Cooking receipe to make lentil and watercress patties under category General Recipes. You may find some video clips related to this receipe below.

lentil and watercress patties

large onion peeled and finely chopped

1 garlic clove peeled and crushed

3 tablespoons vegetable oil

225g split red lentils washed and drained

600ml chicken stock

few parsley stalks

2 tablespoons tomato puree

100g blanched almonds chopped

1 bunch watercress sprigs finely chopped

1 tablespoon chopped mint


freshly ground black pepper

2 tablespoons plain flour

oil for fryinn

Fry the onion and garlic in the oil over moderate heat for 2 minutes stirring once or twice.

Add the lentils and stir to coat them with oil.

Pour on the stock add the parsley stalks and bring to the boil.

Lower the heat cover the pan and simmer for 40 minutes.

The lentils should be soft and have absorbed the stock.

If there is still some liquid increase the heat to evapourate it.

Discard the parsley and remove the pan from the heat.

Beat the lentils with a wooden spoon and beat in the tomato puree almonds watercress and mint.

Add salt and pepper.

Divide the mixture into 12 and mould into flat burger shapes.

Toss them in the flour to coat them thoroughly.

Fry the patties in hot oil over moderate heat for about 5 minutes on each side or until they are crisp.

Serve hot or cold.

These patties are very good hot with creamy mashed potatoes and a green vegetable.

Served cold with salad they make an unusual picnic snack.

Serves 4

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