The GI Diet Guide
 

 
   
 

Roasted Mushroom & Lentil Cakes

These mushroom and lentil cakes are as healthy as they are tasty. Low GI, low in fat and a great source of protein for vegatarians.  
Recommended
  Nutritional Information
(per serving)
Calories: 251
Protein: 11g
Fat: 12g
- Saturated: 1g
- Cholesterol: 0mg
Carbohydrate: 26g
- Sugars: 5g
Fiber: 11g
Sodium: 522mg
Roasted Mushroom and Lentil Cakes  

Ingredients

(Serves 4)
½ cup/100g dried red lentils
2 cups/150g chestnut mushrooms/crimini mushrooms, sliced
2/3 cup/75g walnuts, chopped
1 medium onion
1 egg
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon mixed herbs/italian seasoning
               

1


Cook the lentils in boiling water for 10 minutes, skim off any scum then simmer for a further 15 minutes. Meanwhile finely chop the onion, mushrooms and walnuts.
  Step 1

2

Step 2  
Drain the lentils, then when cooled combine with all the other ingredients in a mixing bowl. Use your hands to mix the ingredients together.

3


Lightly grease a baking tray with a little butter. Form the mixture into four evenly sized cakes using a pastry cutter or similar and place them on the greased baking tray. Cook at 190C/380F/Gas Mark 5 for 25-30 minutes. Roast some sweet potatoes, carrots and cherry tomatoes and serve together with the cakes and sugar snap peas. They are particularly good when served with vegetable gravy.
  Step 3
 
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