Curried Chickpea and Lentil Patties

¼ cup of dried chick peas (or 1 tin)

¼ cup of mixed lentils (or ½ tin lentils)

1 veggie stock cube and water (if using dried chick peas and lentils

2 tbs natural or greek yogurt

1 tsp garlic

dash chilli

olive oil

1 egg

½ cup oats (I use quinoa oats for a gluten free option)

1 ½ tsp curry powder

dash Tabasco

1.  If using dried lentils, then boil lentils/chickpeas in a saucepan with veggie stock and water until soft (about 30 mins).  Skip this step if using from a tin.

2. Place remaining ingredients (except oil) in a food processor and blend until combined.

3. Scoop tablespoons full into a hot pan and lightly fry until golden brown.

4. Eat on it's own for a high protein snack or toast in a wrap with salad, cheese, hommus and mint yogurt.