Lentil patties
Description
A delicious recipe brought to you by the Peng Patties Team: Dad and daughter duo, Ekowa and Zahira, who run weekly sessions at Liberty Hall with us for the Hackney youth! Zahira says: "Growing up in the United Kingdom I used to yearn for that Caribbean experience. Going to the Caribbean shops brought back all of the pleasant memories of the lovely Caribbean island. I loved everything about it, from the smells to the colourful pictures and quotes on the walls. Patties were always the first thing I noticed and smelled. Making patties and recreating my childhood snack brings me closer to my heritage and makes me appreciate it even more each time." Enjoy it!
Ingredients
- 4 patties</p><p>Filling:</p><ul><li>brown <p>Makes / green lentils (200g)
- quarter butternut squash (cubed)
- mixed veg (frozen
- 1 cup)
- half an onion
- half red pepper
- 1 garlic clove
- nub of ginger
- Caribbean curry powder
- turmeric (half tsp)
- clove
- paprika (half spoon)
- cayenne pepper (half tsp)
- pimento powder (half tsp)
- stock cube (mixed in 2 cups of boiled water and stirred)
- 1.5 Cups cooking oil </li></ul><p>Pastry Crust:</p><ul><li>170g or white spelt flour (2 tbsp)
- 1 tsp Sea Salt
- 1 tsp Turmeric Powder
- 1/8 cup grapeseed or rapeseed oil (just a dash)
- 0.5 cup plantbased milk</li></ul>
Instructions
- 1
Mix all ingredients together until the pastry has the right consistency, flour the surface, flatten pastry using a rolling pin, place bowl over and cut around to make a round shape, place the filling in the middle, fold over, prick the ends with a fork and brush some oat milk over the top and place in the oven.
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