VEG­E­TAR­IAN PAT­TIES WITH HERB PESTO

DRUM - - Food -

MAKES 10 PAT­TIES AND 800ML PESTO PREPA­RA­TION: 20 MIN CHILL­ING: 1 HOUR COOK­ING: 1 MINUTE EACH SIDE 500g cooked dried

peas, drained well 250g cooked lentils half a cel­ery stalk,

chopped 250g onions,

chopped 30g gar­lic, crushed 180ml (¾c) each chopped pars­ley and co­rian­der 60ml (¼c) chopped

mint 10ml (2t) ground

cumin 1,2ml (¼t) each

ground cin­na­mon,

gin­ger and nut­meg 2,5ml (½t) bak­ing

pow­der 250 ml (1c) or more chick­pea or lentil flour 5ml (1t) salt fine bread­crumbs for

coat­ing 1 egg yolk, whisked oil for fry­ing HERB PESTO 120g fresh co­rian­der 80g fresh pars­ley 80g fresh rocket 4 cloves gar­lic 50g ca­pers 100g al­monds zest and juice of

1 large lime salt and pep­per 375ml (1½c) olive oil TO SERVE aïoli (see recipe on

pre­vi­ous page) 1 Put all the in­gre­di­ents ex­cept the bread­crumbs, egg yolk and oil in the bowl of a food pro­ces­sor and pulse into a thick purée. 2 Roll into pat­ties or fin­gers, then roll in bread­crumbs to coat. Dip in egg yolk and roll again in bread­crumbs. 3 Re­frig­er­ate for at least 1 hour. Fry in shal­low heated oil till brown out­side. Drain on paper tow­els. 4 HERB PESTO Mix all the in­gre­di­ents ex­cept the olive oil in a food pro­ces­sor and blitz un­til the pesto has a coarsely chopped tex­ture. With the pro­ces­sor run­ning, pour in the olive oil and blitz un­til smooth. 5 Serve the pat­ties with herb pesto and aïoli.

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