Low-GI lentil patties with roast tomato sauce

Ingredients (serves 4)

• 250g punnet cherry tomatoes, halved
• 1/3 cup basil, finely shredded
• 500g sweet potato, peeled,cut into 3cm pieces
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 x 400g cans brown lentils, rinsed, drained
• 1/3 cup packaged breadcrumbs
• 1/3 cup vegetable oil, for cooking
• baby rocket leaves dressed with lemon juice, to serve

Method

1. Preheat oven to 180°C. Arrange tomatoes, cut side up, on an oven tray. Roast for 30 minutes or until soft and lightly browned. Cool for 15 minutes. Transfer to a food processor and process to form a chunky sauce. Season with pepper. Stir in half the basil.
2. Wash sweet potato. Place on a microwave-safe, heatproof plate. Cover and cook for 5 minutes on HIGH (100%) or until tender. Drain. Transfer sweet potato to a bowl. Mash roughly with a fork.
3. Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until light golden. Add garlic, cumin and coriander and cook, stirring, for 1 minute.
4. Using a fork, combine sweet potato, onion mixture, lentils and salt and pepper. Shape into 8 patties. Coat both sides lightly with breadcrumbs.
5. Heat oil in a frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden. Place patties on plates. Spoon over sauce. Top with remaining basil. Serve with rocket.

Source

Super Food Ideas – May 2005, Page 80
Recipe by Tracy Rutherford

Nutritional information

This information is per serve.