Spinach tortillas w/ Moroccan lentil patties

Spinach Tortillas

1.5 cups of chickpea flour
½ cup of Arrowroot flour
2 cups of spinach
1 ½ cups of water
Sea salt + pepper

 

HOW TO.
Process all ingredients in a blender until smooth. Add a little more water if you would like them thinner. Place in fridge for half an hour to thicken up. Heat a non stick pan on medium heat (a non stick pan is VITAL for this type of cooking!- the amount of times I have had pan that stick with pancakes, not good!) Pour half a cup of mixture in the pan and swirl to coat the base. Cook for 2-3 minutes each side and set aside.

Moroccan Lentil Patties 

1 large sweet potato cut into 2cm cubes and steamed until soft
½ cup of red lentils rinsed + cooked
½ cup of quinoa, rinsed + cooked
½ cup of grated carrot
1 tablespoon of psyllium husk
1 tablespoon of minced garlic
2 teaspoons of ground cumin
1 teaspoon of mustard seeds
½ teaspoon of ground cinnamon
1 teaspoon of chilli flakes
Sea salt
¼ cup of sesame seeds 

HOW TO.
Preheat oven to 180 degrees. Add the cooked sweet potato, cooked lentils and cooked quinoa in a mixing bowl. Add the carrot, garlic, cumin, mustard seeds, chilli, psyllium husk, cinnamon and salt and mash with a fork. Using damp hands, make 8 patties and place onto plate. Put in the fridge for half an hour to firm up. Heat a non stick frying pan with 1 teaspoon of coconut oil (or one spray of coconut oil into pan). Carefully place the patties in a medium heat pan and brown on either side. Transfer to a lined baking tray. Sprinkle patties with sesame seeds. Bake for 30 minutes or until cooked through and golden brown.
 
Serve with a spinach tortilla, guacamole and simple slaw. Enjoy! 

 


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