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
|
|
 |
|
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.
|
|
 |
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 190 degrees C/380 degrees F/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.
|
|
 |
