LENTIL PATTIES WITH SPICY EGGPLANT SAUCE

INGREDIENTS:
2 medium (400g) old potatoes, chopped
2/3 cup (130g) red lentils
1 medium (200g) red pepper
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
cooking oil spray
2 tablespoons water
1 stick celery, finely chopped
2 (160g) chard, finely chopped
1/4 cup pine nuts, toasted, chopped
1+1/2 cups (105g) breadcrumbs
2 teaspoons chopped fresh coriander
1 tablespoon chopped fresh parsley
1/2 cup (50g) breadcrumbs, extra
2 teaspoons vegetable oil

SPICY EGGPLANT SAUCE:
1 large (500g) eggplant
1 clove garlic, crushed
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon mild sweet chilli sauce
1/4 cup (60ml) low-fat yogurt

METHOD:
Boil, steam or microwave potatoes until tender.
Drain potatoes, mash well.
Add lentils to pan of boiling water, boil, uncovered, about 8 minutes or until tender, drain.
Quarter pepper, remove seeds and membranes.
Grill pepper, skin side up, until skin blisters and blackens.
Peel skin, chop pepper.
Coat non-stick pan with cooking oil spray, add onion and garlic, cook, stirring, 1 minute.
Add water and celery, cook, stirring, until almost all the water has evaporated.
Add chard , cook, stirring, until wilted.
Combine mashed potatoes, lentils, pepper, onion mixture, pine nuts, 1+1/2 cups breadcrumbs and herbs in bowl, mix well.
Shape mixture into 6 patties.
Toss patties in extra breadcrumbs, press crumbs on firmly, cover, refrigerate 1 hour.
Heat oil in non-stick pan, cook patties until browned on both sides.
Serve with spicy eggplant sauce.

SPICY EGGPLANT SAUCE:
Cut eggplant in lengthways, place cut side down on oven tray coated with cooking oil spray.
Coat eggplant with cooking oil spray.
Bake, uncovered, in moderate oven about 45 minutes or until eggplant is soft, cool.
Scoop out flesh, discard skin.
Blend or process eggplant with remaining ingredients until combined.


Serves 6.
Per serve: 7.9g fat.
Calories: 258.
Suitable if you have diabetes.