Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
413
Calories
16g
Protein
17g
Fat
53g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (540 mL/19 oz) lentils, drained and rinsed
- 60 mL (¼ cup) rolled oats
- 30 mL (2 tbsp) lemon juice (about 1 lemon)
- 10 mL (2 tsp) dried basil
- 10 mL (2 tsp) cumin
- 5 mL (1 tsp) garlic powder
- 15 mL (1 tbsp) olive oil
Directions
1
In a blender or food processor, place all ingredients (except for olive oil) and blend until smooth.
2
Form mini patties with your hands by rolling about 15 mL (1 tbsp) of the mixture and then molding into the shape of little disks (or any other shape you like). Place patties on a plate.
3
In a large skillet, heat olive oil over medium-high heat. Gently transfer the nuggets to the skillet and pan-fry for about 2 to 3 minutes per side or until golden brown on both sides. Remove from skillet and allow to cool.
By Health Canada ·
Recipe sourced from
food_guide_canada