INGREDIENTS

FOR PATTIES:

·        1 tin lentils, rinsed and drained

·        1 tin chickpeas, rinsed and drained

·        1 tsp ground cumin

·        1 tsp ground turmeric

·        1/2 cup packed coriander

·        2 garlic cloves, minced

·        1/2 small red onion, diced

·        1 red capsicum, very finely diced

·        1 large carrot, very finely chopped or shredded

·        1/4 cup oat bran

·        Iceberg lettuce, separated into lettuce cups

FOR MANGO SALSA

·       1 large ripe mango, diced

·       1 large ripe mango, diced

·       1 ripe avocado, diced

·       1/2 small red onion, finely diced

·       1/2 cup chopped coriander

·       1/2 tsp fresh lime juice

·       sea salt, to taste

METHODS

FOR MANGO SALSA:

1.     Place all ingredients in a bowl and stir to combine. Place in refrigerator until ready to serve.

FOR PATTIES:

1.     Place the chickpeas, lentils, garlic, coriander, cumin and turmeric in a food processor and blend until a smooth consistency.

2.     Transfer the mixture to a large bowl. Mix in the onion, capsicum and carrot. Add in the oat bran, adding a small amount at a time until the correct consistency for moulding into patties.

3.     Divide into 6 equal portions and shape into thick patties with your hands.

4.     Heat a large fry pan over medium high heat and add 1 tablespoon of extra virgin olive oil. Place 3 patties in at a time and cook for a few minutes on each side or until golden brown. Repeat with the remaining patties.

5.     Place patties in lettuce cup and top with mango salsa.

FAST TIP: 

For a quick dinner – make an extra serve of patties and freeze for another time. Simply individually wrap and place in the freezer for up to a month.