Brown Lentil Patties



  • ½ cup (125 ml) uncooked brown lentils
  • 1 x 410 g tin butter beans, drained
  • 1 onion, finely chopped
  • 2 eggs
  • 5 tbsp (75 ml) wholewheat or cake flour
  • 1 carrot, grated
  • 1 tbsp (15 ml) tomato sauce
  • ½ tsp (2,5 ml) baking powder
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) dried mixed herbs
  • ½ tbsp (7,5 ml) ground coriander
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 1 tbsp (15 ml) sunflower oil


Place lentils in a pot with enough water and bring to the boil. Simmer for 30-40 minutes or until soft. Drain well and cool.

Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil.

Heat some of the oil in a frying pan. Spoon about ¼ cup of the mixture into the pan per patty. Fry patties over a medium heat. When the top begins to set, turn over and fry until golden brown. Repeat with the rest of the oil and mixture.

Serve on a wholewheat roll as a hamburger with lettuce, tomato and cucumber.