Here’s a great way to use up leftover vegetables. My vegetables were a very Mediterranean mix of eggplant, zucchini, onion and red pepper but this will work just as well with other vegetables.
First cook some red lentils in water. Don’t add too much water and try to drain the lentil while they still have some bite to them. Meanwhile, finely chop the roast vegetables. If your vegetables include potatoes, sweet potatoes or pumpkin you can mash these. When the lentils are cooked combine the vegetables with the lentils. Season with salt and pepper to taste and add some fresh herbs. As my vegetables were not starchy, I added eggs to bind the mixture. If you have starchy vegetables in your mix you may not need eggs. If the mixture is quite firm, shape it into patties and fry them in oil until cooked. As my patty mix was quite wet, I spooned the mixture into egg rings, removing them as I flipped the patties. I garnished the patties with feta cheese and fresh parsley and served them with a tahini sauce. If your vegetables are less Mediterranean in flavour, try them with tomato sauce, ketchup or chutney.
michelle picker cooks 