Lentils are one of the loveliest legumes and an absolute favourite of mine. Full of fibre, iron and a whole host of nutrients including folate, potassium and B1, they are a versatile ingredient and with a low calorie count and virtually fat free they are a Healthylicious winner.
With a Mediterranean flavour these lentil patties make a lovely appetizer with my walnut basil pesto.
In a food processor add the lentils, basil, sun dried tomatoes, chives, garlic, tomato puree, oregano, turmeric, salt and pepper.
Pulse until you have a roughly chopped mixture.
Put the lentil mixture into a bowl and add the beaten egg, almond flour and parmesan.
Gently mix all of the ingredients together.
Divide the lentil mixture into 10 portions.
Roll each one into a ball and then slightly flatten the top and bottom.
Heat a frying pan to a medium high heat with enough oil to generously cover the bottom.
Fry the patties in small batches for 2 minutes on each side.