Recipe for Lentil and Watercress Patties 
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Yield:
4
Ingredients:
Amount Ingredient
large onion peeled and finely chopped
1 clv garlic peeled and crushed
3 tbl vegetable oil
225 gm split red lentils washed and drained
600 ml chicken stock
few parsley stalks
2 tbl tomato puree
100 gm blanched almonds chopped
1 bn watercress sprigs finely chopped
1 tbl chopped mint
salt
freshly ground black pepper
2 tbl plain flour
Instructions:
Instructions: Fry the onion and garlic in the oil over moderate heat for 2 minutes stirring once or twice.

Add the lentils and stir to coat them with oil.

Pour on the stock add the parsley stalks and bring to the boil.

Lower the heat cover the pan and simmer for 40 minutes.

The lentils should be soft and have absorbed the stock.

If there is still some liquid increase the heat to evapourate it.

Discard the parsley and remove the pan from the heat.

Beat the lentils with a wooden spoon and beat in the tomato puree almonds watercress and mint.

Add salt and pepper.

Divide the mixture into 12 and mould into flat burger shapes.

Toss them in the flour to coat them thoroughly.

Fry the patties in hot oil over moderate heat for about 5 minutes on each side or until they are crisp.

Serve hot or cold.

These patties are very good hot with creamy mashed potatoes and a green vegetable.

Served cold with salad they make an unusual picnic snack.

Serves 4

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