Lately, I have been having scrambled eggs for breakfast every morning. Every morning. Not being able to eat wheat means I am really restricted with what I can eat for breakfast, as it means no toast, no cereal, no nothing. So, I decided to make some corn and lentil patties to try and mix things up a bit. Why lentils and corn? Because that was what I had in the cupboard. You could replace the corn with peas, grated zucchini, or any vege you like really, and play around with the spices. I love cumin, but you could replace it and the coriander with any herbs and spices you like.

400g tinned lentils, drained and rinsed well
420 tinned corn, drained and rinsed well
3 eggs
1 tsp ground cumin
1 tsp ground coriander
2 tbsp onion flakes
1 tsp garlic powder
1 tsp salt
olive oil

1. In a food processor, process the lentils, corn, eggs, spices, onion flakes, garlic powder, and salt. You can make the mixture as fine or as coarse as you like, though I went for a happy medium.
2. Heat a little oil in a pan over medium heat. Add 1/3 cup of the mixture and use the bottom of the measuring cup to smooth out the mixture into a rough circle. Fry for 4 minutes, then using a spatula, flip the patty and cook for another 2 minutes until cooked through. Set aside and keep warm. Repeat until all the batter is used up.
3. Serve warm. I like mine with poached eggs, smoked salmon, spinach and cottage cheese for a healthy start to the day!

Makes 8 / Serves 4