Wednesday, 20 May 2015

Baked Potato & Lentils Cutlet


1. 6 large old potatoes (washed, skin removed and boiled until very soft)
2. 1 cup of yellow lentils (washed, soaked for 24 hours and rinsed)
3. 1 cup of rice flour
4. Sunflower oil
5. Sea-salt
6. 2 stalks of chives (washed and chopped)
7. 2 large eggs


1. In a large mixing bowl, mash the potatoes.

2. Add all other ingredients and mix thoroughly.

3. Preheat oven at 210C.

4. Line a baking tray with baking paper.

5. Scoop about 2 tablespoons size of potato mixture onto the tray and flatten with the back of spoon. Repeat until tray is filled up.

6. Bake for approximately 30 minutes or until golden brown.

7. Allow to cool.

8. Serve as snack.

Bon appétit!

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