POTATO & LENTIL PATTIES

PREP + COOK TIME 15 MINUTES (+ REFRIGERATION) SERVES 4

Combine 1 cup cold mashed potato, a drained and rinsed

400g can brown lentils, 1 egg and ½ cup (50g) packaged breadcrumbs in a medium bowl; season. Shape potato mixture into eight patties. Place patties on a tray; refrigerate for 30 minutes. Cook patties, in batches, in a heated oiled large frying pan over medium-high heat for 3 minutes each side or until browned lightly and heated through. Serve patties with tomato relish and store-bought tabbouleh, if you like.