Lentil & Squash Patties, With Savoy, Carrot & Red Onion Coleslaw (H...

Creamy and crunchy homemade coleslaw is another great option for us veggies, as it can be served alongside many things and provides such a satisfying texture. I think the two most important things in making a good coleslaw are 1. a nice thick mayonnaise, and 2. a full-flavoured onion. Coleslaw that is sloppy or lacks a good onion flavour, in my opinion, is likely to bring the whole meal down a level, no matter how tasty the other elements are.

Patties are a really good way to get legumes and vegetables into you, and children usually enjoy them too as they're pretty much the same as burgers. You can use any kind of legumes or veg, then just remember to add an egg and some flour to bind the mixture. You can make them plain, herby, spicy, even sweet... unlimited variation! They can be fried (use 'good' oil such as coconut, olive or avocado, rather than 'bad' oils such as sunflower, rapeseed etc), grilled, or baked - I did the latter this time as I was already using the oven to make potato wedges, and we like to be economical with energy :-)

What you will need:

For the mayonnaise:

2 large free-range egg yolks

2 tsp freshly squeezed lemon juice

1/4 tsp wholegrain mustard

Pinch sea salt

1/2 cup (approx) olive oil

1/2 cup (approx) avocado oil

2 tsp honey

For the Coleslaw:

200g (about 1/3) savoy cabbage

2 large carrots

1 large red onion

10 heaped dessert spoons (approx) homemade mayonnaise

For the Patties: (makes about 6)

100g green lentils

150g (1/4 approx) butternut squash

1 onion

4 cloves garlic

1 free-range egg

100g fine wholewheat flour

1 tsp sea salt

1 tsp black pepper

2 tsp parsley

2 tsp thyme

2 tsp turmeric

2 tsp coriander

1 tsp chilli flakes

Method:

Separate the yolk from the egg white and put the yolks into a large bowl Save the whites for making something else such as meringues, or egg-white omelette.

First add the lemon juice and beat with an electric whisk for a few minutes until the yolks are creamy.

Add the salt and mustard, and mix in. Then GRADUALLY add the oil, drizzling in a little bit at a time over a period of about 10-15 minutes whilst beating on high power. The mayonnaise will gradually thicken, until it reaches the desired thickness. Add the honey and mix in well.

Wash and finely slice the savoy cabbage.

Peel and grate the carrots.

Peel and finely dice the onion.

Put the cabbage, carrot and onion into a large bowl, and add the mayonnaise, a few spoonfuls at a time until you are happy with the amount. I used nearly all of the homemade mayo in mine, but you might prefer slightly less or more. Mix well.

To make the patties:

Put the lentils into a pan and cover with cold water. Bring to the boil and the reduce the heat, simmering for about 15-20 minutes until the lentils are soft (but not mushy).

Drain and leave to cool a while.

Peel, roughly chop, and then mince the onion and garlic.

Peel and grate the butternut squash.

In a large bowl mix together the lentils, squash, onions and garlic.

Add the egg, flour, herbs and spices and mix well. You will have a nice sticky and moist mixture.

In your hands form the mixture into patties and place on a floured baking tray.

Pop into a preheated oven at 200 degrees Celsius for 20-30 minutes until golden-brown and firm to the touch.

If you'd like to serve with spicy potato wedges as I did, peel the potatoes and cut into wedge slices. In a large baking tray use your hands to rub the wedges with coconut oil or avocado oil and sprinkle with about 2 tsp paprika, 1 tsp cayenne pepper (or more if you like really spicy) and drizzle with honey. Pop into a preheated oven at about 220 degrees Celsius for 30-40 minutes until golden-brown and crunchy.