Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: carrot, garlic, onion, coriander
- bowls-2 small, 1 large
- chopping board & non-slip mat
- large bowl
- knives-1 small, 1 large
- small frying-pan (for dry roasting)
- food processor
- metric measuring cups and spoons
- wooden spoon
- mortar & pestle
- large plate
- egg flip
- baking paper
- baking tray
- serving bowl
- non-stick frying
- 250 g brown lentils, cooked in advance (or 2 x 400 g tins)
- 250 g chickpeas, cooked in advance (or 2 x 400 g tins)
- 3 small carrots
- 1 onion
- 2 handfuls coriander leaves
- 5 garlic cloves
- 2 tsp fennel
- 4 tsp cumin
- 4 tsp coriander
- 1 tsp sea salt
- 2 tbsp tahini (optional)
- 2 eggs
- 4 tbsp olive oil
|What to do
- Set out your equipment and ingredients.
- Preheat the oven to 180oC.
- Peel and coarsely grate the carrots.
- Peel and finely chop the onion and garlic.
- Remove the coriander leaves from their stems. Discard the stems and finely chop the leaves.
- Heat the small frying pan over a medium heat. Toast the cumin seeds in the dry pan until they smell fragrant. Tip the seeds into the mortar. Toast the coriander seeds in the same way and tip in the mortar. Toast the fennel seeds in the same way and tip in the mortar. Grind the seeds using the pestle.
- Combine all the ingredients in a large bowl, except the olive oil.
- Mix well, then place the mixture into the food processor and pulse till roughly chopped (you should try to retain some texture, rather than puree it).
- Shape patties using about a ¼ cup of the mixture for each patty. (You should make enough patties for each diner).
- Heat two large frying pans over medium heat, each with half the olive oil.
- Cook the patties until golden, then place on a baking tray lined with baking paper.
- Bake the patties in the oven for 15 minutes to cook through.