Low-GI Lentil Patties with Roast Tomato Sauce

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Low-GI Lentil Patties with Roast Tomato Sauce

 

 

250 g (9 oz) cherry tomatoes, halved

1/3 cup basil, finely shredded

500 g (17 1/2 oz) sweet potato, peeled, cut into 3 cm (1 1/4 " ) pieces

2 teaspoons olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

two 400 g (14 oz) cans brown lentils, rinsed, drained

1/3 cup dry GF breadcrumbs

1/3 cup vegetable oil, for cooking

baby rocket (arugula) leaves dressed with lemon juice, to serve

 

 

1. Preheat oven to 180 C (350 F).

 

2. 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.

 

3. 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.

 

4. 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.

 

5. Using a fork, combine sweet potato, onion mixture, lentils and salt

and pepper. Shape into 8 patties. Coat both sides lightly with

breadcrumbs.

 

6. 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

(arugula).

 

 

Serves 4.