These little vegan, gluten free nibbles are great with a spicy salsa, in a pitta with garlic mayo, or even with ketchup and chips! The original recipe is surprisingly old, as it’s by Charles Walter Forward from 1891 and features in Early Vegetarian Recipes. That’s why the measurement for the lentils appears here as a 1/2 pint! It sounds odd to modern cooks, but I’ve found measuring out lentils in a pint jug to be pretty effective! I find that a greater proportion of rice than in the original holds the mix together better, and I’ve coated them here in gluten free flour rather than breadcrumbs. The flavouring I’ve used is as in the original, but they can also be spiced up with chilli, garlic or curry flavour for when you want to ring the changes!
1/2 pint shelled lentils
5 tblsp rice
1 onion, chopped
1 carrot, chopped into small pieces
1 pint water (and more if needed)
Handful of fresh parsley, chopped
1 tsp dried mixed herbs
Salt and Pepper
Gluten free flour for coating (or use fine cornmeal)
Boil the lentils, rice and vegetables together until cooked and the mixture resembles a stiff paste. Add the pepper, salt, chopped parsley, and dried herbs and stir in. Leave the mix to cool completely.
Shape the mixture with your hands and a small spoon to make small patty shapes. Sprinkle some gluten free flour onto a plate, then coat each of the patties in the flour.
Cover the bottom of a frying pan with oil, and heat thoroughly. Fry the patties on both sides until brown.