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Lentil And Pumpkin Seed Fritters

Yields4 ServingsTotal Time40 mins

Fiber-packed fritters using cooked lentils and pumpkin seeds. Perfect for packing away into a lunchbox and eating for breakfast on early-start work days.

pumpkin-seeds

 1 ½ cups cooked lentils
 1 zucchini, grated
 2 Tbsp chopped scallions
 1 tsp garlic powder
 ½ cup pumpkin seeds, toasted on a dry pan
 2 Tbsp ground flaxseed soaked in 4 Tbsp water for 10 minutes
 ½ cup finely chopped cilantro
 3 Tbsp olive oil
 Salt and pepper
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Place all ingredients into a food processor and pulse until a thick mixture forms. Aim for chunky pieces of pumpkin seeds, with soft, mushy lentils with some larger, intact pieces

3

Roll the mixture into 12 fritters/patties and lay onto your prepared tray

4

Bake for 30 minutes, turning once, until the patties are golden

5

Serve warm, cold, alone or with a side of avocado hummus

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories296
% Daily Value *
Total Fat 19.7g26%
Total Carbohydrate 20g8%
Protein 11.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.