serves 2
Ingredients
- ½ cup red lentils, cooked
- ½ large cauliflower
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 4 tbsp savoury yeast
- 4 tbsp psyllium husk
- 2 tbsp besan/chickpea/lupin/quinoa flour
- 2 tbsp ground flaxseed with 2 tbsp water (or 1 organic/free range egg)
- 4 tbsp cold pressed coconut oil, melted
- 1 tsp sweet paprika powder
- 1 tsp salt (sea/Himalayan/rock)
- ¼ tsp black pepper, ground
Sauce ingredients
- 250 g mushrooms
- 1 brown onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp cold pressed coconut oil (or ghee)
- 2 tbsp potato/tapioca flour
- ¼ cup water
- 1 cup coconut milk
- ½ tsp salt (sea/Himalayan/rock)
- a pinch of pepper
Melt oil (or ghee) in a frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add garlic and mushrooms. Cook, stirring occasionally, for 10 minutes or until tender and browned. Pour in coconut milk. Combine flour and cold water in a glass and whisk until smooth. Add the mixture to the pan and simmer until it reduces a bit. Season with salt and pepper, to taste.
Grate cauliflower (you can also use a chopper). Transfer to a bowl. Stir in flour and the rest of the ingredients and mix thoroughly. Form patties and place them on a baking dish. Bake at 175 °C for about 30 minutes or until golden brown.
Serve with lentils and garnish with parsley, if desired.
If you’re not vegan/vegetarian you can serve it with an egg, fish or meat.
Enjoy!