Vegetarian
Carrot & Lentil Burger Patties with Mint & Sour Cream
Charlene Gibbons
Ingredients Method
Patties 300g diced sweet potato 250g diced potato 2 medium carrots, grated
400g can of lentils, drained and rinsed
Salt and pepper( to taste) Topping ¼ cup light sour cream
2 tbsp. of finely chopped mint leaves
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Boil, steam or microwave the sweet potato and potato until tender. Drain and mash in a large bowl add the carrots and lentils and mix until all combined. Season with salt and pepper using damp hands, form the mixture into 12 patties( to help firm up the patties, refrigerate them for a while). Spray a frying pan with oil and heat over medium heat and cook on each side for 4 minutes or until golden brown for the topping. Combine the sour cream and mint in a small bowl. Serve the patties topped with minted sour cream alongside a fresh garden salad.
Zucchini and Carrot Bake
Mel Shepherd
Ingredients Method
5 zucchini, grated 2 carrots, grated
1 brown onion, halved, thinly sliced
1 cup self-raising flour, sifted 5 eggs, lightly beaten ½ cup extra light olive oil 1 cup grated tasty cheese 8 trussed small tomatoes Olive oil spray
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Preheat oven to 180 degrees. Grease and line a 22cm base cake pan. Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined Pour mixture into cake pan. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Place tomatoes onto a lined baking tray and spray with oil. Season. Place tomatoes in oven, over the bake, for the last 15 minutes of cooking time or until tomatoes are tender. Serve with the bake.
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