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Ingredients

300g lentils boiled (or canned)

handful of chopped coriander

1 chopped spring onion

50g  coconut flour

2 carrots

2 courgettes

½ tsp sesame seeds

handful of coriander

½ tsp sesame oil

juice of 1 lime

1 tbsp vegetable oil

Method

  1. Mix the lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
  2. Heat the vegetable oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.