Mains

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

A delicious, nutritious meal.

Serves 4 (8 patties).
Prep Time: 20-25 minutes.
Cooking Time: 30 minutes, chilling time 15 minutes.

Ingredients

• 175g bunch Tuscan cabbage (cavolo nero), finely shredded
• 500g 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 x 400g cans brown lentils, rinsed and drained
• 1/2 cup dried breadcrumbs
• 1/2 cup oil, to pan fry

Sauce

• 175g punnet Vine Sweet Minicaps® baby capsicums, deseeded, and sliced
• 2 cloves garlic, chopped
• 3 truss tomatoes, chopped
• 2 tbsp olive oil, extra
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1 tbsp baby capers
• 8 kalamata olives, sliced
• 1-2 tbsp parsley, chopped

Cooking Instructions

• Bring some water to the boil in a medium saucepan and cook kumara for 15 minutes, or until softened when tested.
• Drain well, and roughly mash with a fork.
• Meanwhile, heat a pan over medium heat, add oil and cook the onion and Tuscan cabbage (cavolo nero) for 3-4 minutes.
• Add garlic and spices and cook for 30 seconds to 1 minute or until fragrant.
• Add the Tuscan cabbage mixture and canned lentils to the kumara, season to taste. Divide mixture into 8 patties and coat in breadcrumbs.
• Chill patties for 15-20 minutes or until firm.
• Meanwhile, make sauce. Heat extra oil in saucepan, and cook the capsicums for 3 minutes, add garlic and tomatoes and stir for 1 minute.
• Add vinegar, sugar, capers, and olives and cook for 10-15 minutes or until thickened.
• Season well, and add parsley.
• In a non-stick pan, fry patties in sunflower oil for about seven minutes on each side, or until golden brown.
• Serve sauce over lentil patties. Serve with salad if desired.