Ready in 50 Min + Cooling and Chilling Time | Serves 6


½ cup Organic Lentils, Red Split

¼ onion, very finely chopped

3 medium size carrots, peeled and grated, juice squeezed out

100g cheddar cheese, grated

½ teaspoon Organic Golden Sugar

½ cup Organic Quinoa Flakes

Natural Sea Salt (to taste)

pepper (to taste)

¼ cup Organic Sesame Seeds, Hulled

2 free-range eggs

2 tablespoons Organic Coconut Oil, High Heat Cooking

sweet chilli sauce, to serve


Cook lentils in 2 cups of boiling water for about 20 minutes, or until soft. Spread out on a plate to cool.

Combine cooked lentils with onion, carrots, cheese, sugar and a quarter of the quinoa flakes. Season. Form the mixture into bite size balls, about 2 inch round.

Mix remaining quinoa flakes with sesame seeds. In a separate bowl, beat the eggs with 2 tablespoons of water. Dip each bite in the beaten egg and coat with the quinoa and sesame mix. Put the coated bites on a plate in a single layer and flatten slightly. Cover and chill in the fridge for 30 minutes.

Heat oil in a large non-stick frying pan and gently cook the bites for about 3 minutes on each side, until golden. Serve hot or cold with sweet chilli sauce.




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