Sometimes it’s great to step outside of the same old ingredients and try something new. I often expect very little when I start mixing up the menu for the kids but more often than not am surprised by the results.
I was recently inspired by this recipe which I found in a fab little cookbook called The Curry Kitchen. I have modified and made my own version of this – mostly removing the spice element and replacing with herbs so my boys can enjoy it too! I will look forward to the day they can eat fresh ginger!
I battled for this book in a rather intense Bad Santa game with my Space girls. If you have never played bad Santa, I highly recommend it. Such a laugh and so much debating going on around that table!!!
What else is new well I have also been getting familiar with some essential oils! I love, love, love trying new stuff out. So I decided to serve this dish with a warm tomato Salsa using oregano as the star herb from the Doterra range of essential oils. Wow, I have to say this brand packs a punch, these oils are super concentrated! So if you are ever intending on using these oils its a case of less is more!! I literally put a toothpick into the bottle and then stirred it around my salsa and that was plenty good!
You asked for it so here it is…..
Vegetarian Lentil and Kumara Patties
Ready in: 30 minutes
*Dairy free if you omit yoghurt sauce
3 cloves of garlic minced
x2 TBSP of fresh rosemary (finely chopped)
4 orange kumara variety?? (medium size sweet potato)
x2 tins brown lentils
x3 spring onion sliced finely
2 Medium sized zucchini
extra virgin olive oil
*breadcrumbs – omit if you want it to be gluten-free. Or you could try toasted desiccated coconut instead.
Place your kumara in a pot full of water and boil for 10-15 minutes or until soft.
Grate the zucchini and place into a muslin cloth or tea towel to squeeze out the excess liquid. Drain off your lentils. When the kumara is ready, strain. Add lentils – then mash together, once mashed add the grated courgette.
On a medium heat, sweat your garlic and spring onion in 1tbsp of olive oil. After 3 minutes remove from heat and stir in rosemary. Add this mix to the veggie mash and stir through.
Roll into medium-large size balls coat with breadcrumbs then flatten and place onto the tray. Once the tray is full place in the freezer for 10 minutes before cooking. I like to make up large batches and freeze the other half for an easy meal another day.
Served with warmed tomato salsa
6 -8 small tomatoes quartered or dozen cherry tomatoes
oregano 1 dab from the toothpick
Salt and pepper to taste
extra virgin olive oil
Heat oil in the pan, add tomatoes when hot. Cook for 3-5 minutes remove from heat, stir toothpick with oregano oil, add salt and pepper to taste. Set aside to serve over patties.
*I also made a yoghurt sauce, which is just seasoned natural yoghurt 1/2 cup, with 1-2 Tbsp of lemon juice you can add diced cucumber for a refreshing hit also.
Did you know… Not only is oregano great tasting but it is, antibacterial, antifungal, antiparasitic, antiseptic to the respiratory system, antiviral, and an immune stimulant! Sheesh! It can also be used in the treatment of warts and skin tags! Which I now can vouch for – So much more than meets the eye! Who knew?!