Dukkah-Spiced Lentil Patties

• Meanwhile, drain and rinse lentils. • Finely chop garlic. • Roughly chop parsley leaves.

• In a medium bowl, roughly mash lentils. Add garlic, parsley, dukkah, the egg, the plain flour, the milk and fine breadcrumbs. Mix well. • Using damp hands, roll lentil mixture into small balls (3 per person). Transfer to a plate. • Refrigerate for 5 minutes.

TIP: Chilling the patties helps them firm up!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, place a few lentil balls in the pan and flatten with a spatula until 1cm-thick. Cook until golden and cooked through, 2-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. • Repeat with remaining lentil balls.

TIP: Add extra oil if needed to prevent the patties from sticking to the pan!

• While the patties are cooking, combine mixed salad leaves, walnuts and the slightly cooled roasted veggies in a large bowl. • Add golden goddess dressing. • Toss to combine.