Serve these tasty Brazil nut patties as a meal in themselves, with salad and relish on the side. Or layer with salad into burger buns to create homemade burgers that all the family will love.
1 cup Alison’s Pantry Brown Lentils
1 1/2 cups Alison’s Pantry Brazil Nuts
2 garlic cloves, chopped
1 medium carrot, peeled and finely grated
2 spring onions, finely sliced
1/4 cup chopped fresh parsley
Finely grated zest of 1 lemon
2 tsp ground coriander
Salt and freshly ground black pepper
Olive oil, for frying
Toasted burger buns and or salad, as preferred
Chutney or relish, to serve (I used a Beetroot Relish)
- Cook lentils in boiling water for 30 minutes or until soft. Drain well and set aside to cool. At the same time, place Brazil nuts in an oven pan and toast in a 180°C oven for 10 minutes, or until golden brown. Remove to cool.
- Place Brazil nuts and garlic in the bowl of a food processor and process to chop. Add lentils and process to combine into a paste that is not too smooth – it needs to hold together but still have some texture. Remove to a bowl
- Stir in carrot, spring onion, parsley, zest and coriander. Season with salt and pepper and mix well. Divide mixture into 6 equal portions and shape into patties.
- Heat some oil in a frying pan set over medium heat and cook patties for 3-4 minutes on each side or until well browned and heated through. Serve with chutney or relish and salad. Or stack into burger buns with salad and relish.
Tip: Any leftover Brazil nut patties can be wrapped tightly in plastic wrap and frozen for up to 3 months. Defrost before cooking and serving, as usual.
Download the full recipe and colouring series week one here: alisons-pantry-week-four-recipe-brazil-nut
This recipe was created by Julie Le Clerc for Alison’s Pantry.