Baked lentil and mushroom patties with roasted tomatoes

Ingredients

For 1 serving

• Cooked lentils180 g
• Button mushrooms100 g
• Chickpea flour20 g
• Nutritional yeast8 g
• Thyme2 g
• Tomatoes1
• Extra virgin olive oil1 teaspoon
• Paprika1 pinch
• Saltto taste

In season: July – October

Method

1. Turn the oven on to 200 °C (conventional) and line a baking tray with baking paper.
2. Wipe the mushrooms with a damp cloth and chop them finely. Cook them in a dry non-stick pan over medium-high heat for 5–6 minutes, until all their liquid has evaporated and they are dry.
3. Drain the lentils well and mash them with a fork to a coarse purée. Add the mushrooms, chickpea flour, nutritional yeast, thyme leaves, paprika and salt and mix to a firm mixture.
4. With damp hands, shape 6 small patties, flatten them slightly and place them on the tray; add the tomato, halved, cut side up, and season it lightly with salt.
5. Brush the patties and tomato with the oil and bake for 20 minutes, turning the patties halfway, until they are golden and firm to the touch and the tomato has softened.