Makes 12 patties, preparation time 20 minutes, cooking time 20 minutes Low-chemical lentil patties are an excellent source of molybdenum, folate, fibre, protein, zinc, vitamins B5 and B6 plus iron, which all help the liver to detoxify chemicals. Red cabbage is high in natural antioxidants including anthocyanins, a type of anti-inflammatory tannin. During the first four weeks of the FID Program avoid using Egg Replacer.
3 medium-sized potatoes, peeled and cubed
2 medium stalks celery, halved lengthways and finely sliced
1 x 400 g (14 oz) can brown lentils, rinsed and drained well
1/4 cup thinly sliced fresh chives
1/2 teaspoon quality sea salt (or to taste)
1 cup thinly sliced and diced red cabbage
1 serving of Egg Replacer (p. 211)
1 cup brown rice flour, plus extra for dusting
Parsley Oil, for frying (p. 134)
Bring a saucepan of water to boil, add the potato and boil for 2 minutes. (Alternatively, if you have extra time you can steam the vegetables.) Add the celery and cook until all the vegetables are soft (about 3 minutes). Drain well, then place the vegetables into a blender or food processor and blend on low speed. Do not over-blend — the mixture should resemble a thick, chunky mash rather than a soup.
Add the mash to a large bowl, then add the lentils, chives, salt and cabbage. Mix the ingredients together then stir in the Egg Replacer (if using) and the flour until a sticky mixture has formed, adding more flour if the mixture is too wet.
Sprinkle some extra flour on a chopping board, then with your hands form the patties (not too thick: roughly 1 cm/ in thick and a diameter of about 7 cm/21/2 in). Then coat each side in the flour on the chopping board.
Place a large non-stick frying pan on medium heat (not high, as you will burn the oil), lightly coat in oil and cook the patties for about 3–5 minutes on each side or until golden on each side. (Cook the patties until they become firm and cooked through. Turn down the heat if they are browning too quickly.) Remove from the pan and place onto paper towels to drain the oil.
Recipe by Katie Layland. Note: you can enjoy these patties freshly cooked or refrigerate or freeze them for later use. Reheat frozen patties in the oven on a lined baking tray at 180°C (350°F) for about 10 minutes or until warmed through (or lightly fry them in a non-stick frying pan).