

Lentil ‘sausage’ rolls
Ingredients
- 1 slice grainy bread
- 420g can no-added-salt lentils, drained, rinsed
- 1 large carrot, coarsely grated
- 1 egg, beaten
- ⅓ cup chopped walnuts
- ¼ cup chopped fresh chives
- 2 tablespoons barbecue sauce
- 2 tablespoons tomato sauce, plus extra, to serve
- spray oil
- 5 sheets filo pastry
- 2 teaspoons sesame seeds
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Instructions
1 Preheat oven to 200°C. Line a baking tray with baking paper.
2 Place bread in a food processor. Blend to make breadcrumbs then place breadcrumbs in a large bowl with lentils, carrot, egg, walnuts, chives and sauces to make filling. Mix well.
3 Remove 1 filo pastry sheet from packet and cover remaining sheets with a damp tea towel to prevent them from drying out. Spray filo sheet with oil and cut in half lengthways, making 2 long strips.
4 Turn filo strips so short ends face you. Place 2 tablespoons filling (about 3cm high) about 5cm from short end and 0.5cm from sides. Fold end over filling and roll up to form ‘sausage’ roll. Repeat process with remaining filo strip. Place rolls on prepared baking tray and spray with oil. Repeat process with remaining filling and filo sheets.
5 Sprinkle rolls with sesame seeds. Bake for 25 minutes or until pastry is golden. Serve ‘sausage’ rolls with extra tomato sauce.
Variations
Make it gluten free: Use gluten-free bread and filo. Check sauces are gluten free.
HFG tip
Recipe and image supplied by Sanitarium Health & Wellbeing Company.
Nutrition Info (per serve)
-
Calories 133 cal
-
Kilojoules 560 kJ
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Protein 5 g
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Total fat 6 g
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Saturated fat 1 g
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Carbohydrates 15 g
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Sugar 4 g
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Dietary fibre 3 g
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Sodium 210 mg
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Calcium 30 mg
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Iron 1 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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