Lentil Crispies
Description
A tasty accompaniment to a plant-based roast meal, these little crispies are made without oil. It's easy to adapt the recipe to different flavours once you've got the basic recipe - so they're very versatile. Why not try incorporating your favourite herbs?
Ingredients
- 1 mug cooked rice
- Half a mug uncooked red lentils
- Squirt of ketchup
- Enough vegetable stock to cover the lentils
- Herbs/spices of your choice
- 1 onion
- 2 cloves garlic, crushed
Directions
- Rinse the lentils and place in pan and cover with vegetable stock. Bring to boil for 10 minutes then reduce heat to gentle simmer until lentils are soft. Top up the stock if needed.
- Finely chop the onion and dry-fry with the garlic. Add the ketchup and herbs/spices and then the rice. Combine well.
- Once the lentils are cooked, add them to the onion etc., mixture and mix well. Add the rice and make sure that the everything is heated well through together.
- Press into muffin tins and bake in a moderately hot oven for about 20 minutes until dry on the top and firm. They should press out easily and retain their shape.
