Whipped Feta, Pumpkin & Lentil Canapés
Prep time
7
minutesEnjoy the simplicity of toppings when it comes to Wild Chef’s Indian-inspired Mini Pumpkin & Lentil Patties. A creamy whipped feta is the perfect topping to compliment the flavoursome profile of the patties.
Ingredients
Wild Chef Mini Pumpkin & Lentil Patties 25g – GF/DF/V
100g Feta
100g Greek yoghurt
Juice of 1/2 lemon
Red radish sprouts
Red chilli, finely sliced
Directions
- Pre-heat oven to 200°C.
- Line a tray with baking paper. Cook Wild Chef Mini Pumpkin and Lentil Patties for 8 minutes, turning once halfway. Alternative cooking methods include Air Fry and Pan Fry which can be found on the back of the bag.
- Meanwhile, to make the whipped feta topping add the feta to a bowl and mash with the greek yoghurt.
- Follow by whisking with a handheld electric mixer on the lowest setting until smooth. Squeeze in the juice of 1/2 a lemon (adjust as required until you get a smooth consistency).
- Once the Mini Pumpkin & Lentil Patties are cooked, let slightly cool. With the whipped feta mixture, add into a piping bag or place a teaspoon amount onto each patty, garnish with red radish sprouts and one finely sliced piece of red chilli.