Spinach tortillas w/ Moroccan lentil patties
We love the ease of having prepared meals delivered, but we also love to cook at home! Check out our favourite recipes, including this one!
1.5 cups of chickpea flour
½ cup of Arrowroot flour
2 cups of spinach
1 ½ cups of water
Sea salt + pepper
Process all ingredients in a blender until smooth. Add a little more water if you would like them thinner. Place in fridge for half an hour to thicken up. Heat a non stick pan on medium heat (a non stick pan is VITAL for this type of cooking!- the amount of times I have had pan that stick with pancakes, not good!) Pour half a cup of mixture in the pan and swirl to coat the base. Cook for 2-3 minutes each side and set aside.
Moroccan Lentil Patties
1 large sweet potato cut into 2cm cubes and steamed until soft
½ cup of red lentils rinsed + cooked
½ cup of quinoa, rinsed + cooked
½ cup of grated carrot
1 tablespoon of psyllium husk
1 tablespoon of minced garlic
2 teaspoons of ground cumin
1 teaspoon of mustard seeds
½ teaspoon of ground cinnamon
1 teaspoon of chilli flakes
¼ cup of sesame seeds
Preheat oven to 180 degrees. Add the cooked sweet potato, cooked lentils and cooked quinoa in a mixing bowl. Add the carrot, garlic, cumin, mustard seeds, chilli, psyllium husk, cinnamon and salt and mash with a fork. Using damp hands, make 8 patties and place onto plate. Put in the fridge for half an hour to firm up. Heat a non stick frying pan with 1 teaspoon of coconut oil (or one spray of coconut oil into pan). Carefully place the patties in a medium heat pan and brown on either side. Transfer to a lined baking tray. Sprinkle patties with sesame seeds. Bake for 30 minutes or until cooked through and golden brown.
Serve with a spinach tortilla, guacamole and simple slaw. Enjoy!