This is a great way to use up leftovers and I often mix 1 cup of lentils with 1 cup of leftover bean spread from the day before. They freeze well when placed between sheets of baking parchment and are great defrosted in the microwave for lunches on the move. Recently, I’ve been mixing them through mash potato for a complete carb and protein lunch. Makes 8-10.
1 cup grated carrots
2 cups cooked lentils or 1 cup cooked lentils and 1 cup bean spread
1 cup cooked rice, amaranth or quinoa
1/2 cup oats
1/2 tsp cumin (optional)
1/2 small chopped onion (optional)
Mix all the ingredients in a bowl adding water if necessary, to achieve a consistency that is easy to shape into patties. Place patties on an oiled or parchment covered baking tray for 25 mins in a pre-heated oven at 180 degrees.