Moroccan Patties ( Recipes )

Moroccan Patties with lemon and herb cous cous

Ingredients: serves four for Lap-Band, 6-8 serves for Sleeve/Bypass.
  • 1 cup carrot, grated
  • 1 tablespoon sultanas
  • 2 tablespoon lemon juice
  • 4 Sanitarium Veggie Delights Lentil Patties (1 pkt)
  • 1 tablespoon olive oil
  • 1 tablespoon Moroccan seasoning
  • 1 teaspoon cumin seed, crushed
  • 1 cup of cous cous
  • 2 cups salt reduced vegetable stock
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh coriander, chopped
  • A few fresh mint leaves, broken up with fingers
  • Mesclun salad to serve
Moroccan Patties with lemon and herb cous cous


  1. Mix grated carrots with sultanas and 1 tablespoon of lemon juice. Set aside.
  2. Place the lentil patties on a baking tray lined with baking paper. Brush top with olive oil and sprinkle with half of the Moroccan seasoning and crushed cumin seeds.
  3. Bake in a pre-heated oven at 190°C for 15 minutes, then turn, brush other side with olive oil and sprinkle with the remaining Moroccan seasoning and cumin seeds. Bake for a further 15 minutes.
  4. In the meantime mix the cous cous, parsley and coriander in bowl. Bring vegetable stock to a simmer, pour over cous cous and let stand for 5 minutes.
  5. Add remaining tablespoon of lemon juice, fluff cous cous with fork then divide between 4 plates.
  6. Top each plate with a Moroccan Patty, sprinkle with broken-up mint leaves and serve, with carrot salad and mesclun salad on the side.



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