Lentil Patty, Chips & Rainbow Salad

A hearty and tasty meal. Why not give your chips some punch with a sprinkle of paprika and ‘nooch’.

Serves 1 | Prep time: 10 mins | Cooking time: 35 mins

INGREDIENTS

  • 1 large potato for chips (or you can just buy oven chips)
  • Iodised Salt (optional)
  • 1/2 tsp oregano
  • 1 Tbsp nutritional yeast
  • 1/2 tsp paprika
  • 1 tsp oil (optional)
  • 1 store-bought lentil patty

Salad

  • 1/2 cup thinly sliced red cabbage or grated beetroot
  • 1/4 cup grated carrot
  • 1 cup of your favourite leafy greens
  • 1/4 cup corn kernels
  • 1 Tbsp dried cranberries

Dressing

  • 1 tsp tahini
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • Iodised salt to taste (optional)

METHOD

  1. Preheat oven to 180C / 355F.
  2. Cut the potato into thin (or chunky, if desired) chips. Place on a tray and season with salt, oregano, paprika and nutritional yeast and a small amount of oil.
  3. Bake for approximately 30 minutes or until golden. Be sure to turn them over half-way through.
  4. While the chips are cooking, make the salad. Mix all the salad ingredients together, combine the dressing ingredients well and pour over the salad.
  5. Fry the patty in a non-stick pan on both sides and serve with the fries and salad.

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