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Lentil and tahini cutlets

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

  • 415 g can Sanitarium® Savoury Brown Lentils
  • ½ cup finely chopped celery
  • 2 cups rolled oats
  • ⅔ cup Sanitarium So Good® Soy Drink
  • ⅓ cup tahini paste
  • 4 egg whites
  • 1 teaspoon soy sauce
  • ½ cup chopped fresh parsley
  • 1 teaspoon dried mixed herbs
  • light olive oil, for shallow-frying
  • 2½ cups oven-roasted garlic and onion pasta sauce

Method

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Combine the lentils, celery, oats, So Good®, tahini, egg whites, soy sauce, parsley and mixed herbs. Leave for 10 minutes to allow the rolled oats to swell.

2. Heat a little light olive oil in a non-stick frying pan. Add tablespoons of the mixture to the pan and cook in batches for 2 minutes each side, or until golden brown. Drain well on crumpled paper towels.

3. Arrange the cutlets in a single layer in a baking dish and pour the pasta sauce over the top. Bake for 30 minutes, or until heated through.

Main ingredient:
Lettuce
Cuisine:
Middle Eastern
Course:
Starter/Entree, Lunch

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