| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 1/2 cup almond meal or other non-grain flour
- 500 grams cauliflower cut into florets and roasted for 20-30 minutes
- 100 grams carrot grated (removed excess liquid)
- 100 grams zucchini grated (remove excess liquid)
- 1/2 cup lentils cooked
- 50 grams Cheddar Cheese grated
- 1 large eggs
- 1 tbsp butter
- 1 small brown onion finely diced
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tbsp coconut oil unflavoured
- 1/2 tsp mixed dried herbs (of your choice)
- 1 tsp rock salt
- 1/2 tsp black pepper
Ingredients
|
Instructions
- Put onion, garlic and oil in a pan on medium heat and saute.
- Add cauliflower, carrots, lentils and zucchini and allow to soften. Then add the mixed herbs, spices, salt and pepper. Mix well.
- Remove from heat and allow to cool in a bowl.
- Slowly add almond meal and cheese.
- Once all almond meal has been mixed in, add the egg and fold through.
- Divide mixture evenly into 4 or 6 parts, depending on the size patty you desire, and roll into a loose ball before gently flattening on top.
- Return pan and set temperature to low heat, then add butter.
- Once pan is warm, carefully transfer patties to pan and allow to brown on either side before serving.
- Serve with mash or seasonal veggies.
Recipe Notes
It’s important to set pan to low for final stage of cooking, as it allows the patty to warm through without burning the outside.
Serving suggestion – serve with a creamy cabbage slaw
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