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Vegan Lentil Rice Patties with Avocado Sauce
Protein-rich patties of 240g soaked lentils, 180g cooked rice, sauteed onion, carrot and garlic, finished with an Italian-herb ketchup glaze. Served with avocado-pine nut sauce.
30 min prep / 75 min total
411 kcal
13.4g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 240 glentils
soaked several hours
- 180 grice
cooked until tender
- 1onion
- 1carrot
- 2 clovegarlic
- olive oil
- tspItalian herbs
- tspground coriander
- salt
- 3 tbspketchup
- 1 tspcornstarch
- 120 mlwater
1/2 cup
- 1avocado
- parsley
- 1 tbsppine nuts
- lemon juice
Instructions
Soak 240g lentils, cook 180g rice until tender, then saute 1 onion, 1 carrot and garlic in olive oil until golden.
Blend the lentils with an immersion blender, fold in the rice and sauteed vegetables, season with salt, Italian herbs and coriander.
Shape into balls, brush with olive oil and bake at 180°C for .
Whisk 3 tablespoons ketchup with 120ml water and 1 teaspoon cornstarch, pour over the patties and bake 10 more minutes.
Blend avocado, 100ml water, lemon juice, parsley, garlic and 1 tablespoon pine nuts and drizzle over the patties.
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