Note: Rice and lentils cooked volume needs converting

Suitable for gluten free, vegetarian, onion free, dairy free and vegan diets.*

Makes 982 g.

Ingredients

250 g	short grain rice
360 g	brown lentils
50 g	walnut pieces
50 g	pumpkin seeds	dry roasted
50 g	sunflower seeds	dry roasted
125 g	carrots	grated
300 g	gluten free bread
125 g	tahini
40 g	tamari
5 ml	sesame oil
10 g	basil
10 g	oregano
5 g	salt
7 g	asafoetida
50 g	parsley
5 g	paprika

Instructions

Lightly toast Gluten free Bread and blend to create breadcrumbs dry roast seeds Cook rice and lentils (separately). Grate carrots. Combine all ingredients and cook in a preheated oven 200 Celcius / 390 F. Bake until patties dry out somewhat and slightly darken. Weigh 100 g on scale for pattie size Label vegan / vedic needs more liquid / chick pea flour