VEGETARIAN PATTIES WITH HERB PESTO

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 250ml (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 of garlic 50g capers

100g almonds zest and juice of

1 large lime salt and pepper

375ml (1½c) olive oil

TO SERVE

aioli (see recipe on

previous page)

1 Patties 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 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 aioli.