Prep time: 5 mins

Cook time: 40 mins

Serves: 4

Cals 194/ C 50/ P 20/ F 2g

Ingredients

• 1 cup dry red lentils
• 2 – 3 cups vegetable stock
• 100g flat mushrooms, grated
• 2 medium carrots, grated
• 1 cup green cabbage, finely chopped
• ¾ cup chickpea flour
• 1 red onion, finely diced
• 1 tbsp tomato paste
• ½ tbsp paprika
• 2 tsp cumin
• 1 tsp coriander
• 2 tsp turmeric
• Salt and pepper to taste
• Olive oil spray (5g)

Method

1. Preheat the oven to 180 degrees
2. Cook the lentils in the stock at a simmer until they have softened and the liquid has been absorbed and set aside to cool. Approx 20 minutes.
3. In a large flat pan, dry fry the vegetables to remove the water.
4. In a large bowl combine the vegetables, lentils and spices and mix.
5. Add the chickpea flour bit by bit until the mixture holds form when pressed into balls.
6. Divide the mixture into 16 even balls.
7. Spray lightly with olive oil and bake for 20 minutes or until golden and crispy.