Adelaide Dietitian Recommends Moroccan patties with Lemon and Herb

Moroccan Patties with Lemon and Herb Cous Cous

Preparation time: 10 minutes
Cooking time: 40 minutes
Serving size: 4


1 tablespoon of sultanas

2 tablespoons of lemon juice

4 Sanitarium Veggie Delights Lentil

Patties (1 packet)

2 cups of cous cous

2 cups of salt reduced vegetable stock

1 tablespoon of fresh parsley, chopped

1 tablespoon of fresh coriander, chopped

3 mint leaves, fi nely chopped

Mesclun salad to serve

1 cup of carrot, grated, to serve

1 tablespoon olive oil

1 tablespoon Moroccan seasoning

1 teaspoon cumin seed, crushed



1. Mix grated carrots with sultanas

and 1 tablespoon of lemon juice.

Set aside.

2. Place the lentil patties on a baking

tray lined with baking paper. Brush

top with olive oil and sprinkle with

half of the Moroccan seasoning and

crushed cumin seeds.

3. Bake in a pre-heated oven at

190°C for 15 minutes, then turn,

brush other side with olive oil

and sprinkle with the remaining

Moroccan seasoning and cumin

seeds. Bake for a further 15


4. In the meantime mix the cous cous,

parsley and coriander in bowl.

Bring vegetable stock to a simmer,

pour over cous cous and let stand

for 5 minutes.

5. Add remaining tablespoon of

lemon juice, fl uff cous cous with

fork then divide between 4 plates.

6. Top each plate with a Moroccan

Patty, sprinkle with mint leaves

and serve, with carrot salad and

mesclun salad on the side

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