1609-main

Recipe

Lentil and Tuscan Spinach Patties with Capsicum, Tomato and Olive Sauce

4
Serves
25 MINS
Prep Time
30 MINS
Cook Time
19
Ingredients
Ingredients
Method
  • 175 grams Minicaps® baby capsicums, deseeded, and sliced
  • 175 grams bunch Tuscan kale (cavolo nero), finely shredded
  • 500 grams kumara potatoes, peeled, cut into 3-4cm chunks
  • 1 clove garlic, chopped
  • 1 small brown onion, chopped
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp cumin, ground
  • 1 1/2 tsp coriander, ground
  • 2 * 400 grams cans brown lentils, rinsed and drained
  • 1/2 cup dried breadcrumbs
  • 1/2 cup oil, pan fry
  • 2 cloves garlic, chopped
  • 3 truss tomatoes, chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 1 tbsp baby capers
  • 8 kalamata olives, sliced
  • 2 tbsp parsley, chopped
  1. Bring some water to the boil in a medium saucepan and cook kumara for 15 minutes, or until softened when tested.
  2. Drain well, and roughly mash with a fork.
  3. Meanwhile, heat a pan over medium heat, add oil and cook the onion and Tuscan kale (cavolo nero) for 3-4 minutes.
  4. Add garlic and spices and cook for 30 seconds to 1 minute or until fragrant.
  5. Add the Tuscan cabbage mixture and canned lentils to the kumara, season to taste. Divide mixture into 8 patties and coat in breadcrumbs.
  6. Chill patties for 15-20 minutes or until firm.
  7. Meanwhile, make sauce. Heat extra oil in saucepan, and cook the capsicums for 3 minutes, add garlic and tomatoes and stir for 1 minute.
  8. Add vinegar, sugar, capers, and olives and cook for 10-15 minutes or until thickened.
  9. Season well, and add parsley.
  10. In a non-stick pan, fry patties in sunflower oil for about seven minutes on each side, or until golden brown.
  11. Serve sauce over lentil patties. Serve with salad if desired.