New recipe for your summer BBQ’s, I haven’t reinvented the wheel, I’m just giving you my version.
2 large sweet potatos peeled and chopped
1 cup of dried red split lentils
1 vegetable stock cube
1 red onion
1 tin of kidney beans (drained)
1 cups of oats
1 tsp tumeric
1 inch grated ginger
1 tsp cayenne pepper
2 handfuls of chopped spinach
a couple of table spoons of coconut oil for cooking
Makes 12 large pattis
Nutritional info: loads of nutrients
Calories: who cares they’re lush and super good for you
Add the potatos, lentils and stock cubes in a pan of boiling water and boil until potatos are soft (about 15 minutes on a medium heat
In bowl add the drained kidney beans and give them a little mash…but not too much.
drain the lentils and potatos and add to the kidney beans and mix.
add the rest of the ingredients the oats will soak up any excess water and stir until all the ingredients are well mixed.
In a frying pan heat a table spoon of coconut oil, and when hot begin to form balls of the mixture in your hands then place into the frying pan. Make the balls as small or large as you like, cook on a low heat, and check the underside for a nice crispy top before turning over. Should take around 10 minutes.
and voila serve, either on a gorgeous salad, in pittas with hummus, or on a portobello bun at a Barbie.