Curried Lentil Patties Recipes

Steps:

• Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
• Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
• Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
• Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
• Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
• Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
• Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
• To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
• To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Steps:

• Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
• Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
• Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrat, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir int he lentils.
• Add the milk and stock to the pan and cover and bring to a simmer and then reduce heat to low and cook covered stirring occasionally for 15 minutes.
• Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
• Transfer to a large bowl and set aside for 30 minutes to cool and then add the breadcrumbs and egg to the lentil mix and mix until well combined.
• Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
• Heat the remaining oil in a large non stick frying pan on medium high and add the patties and cook in batches for 3 to 4 minutes on each side or until cooked through and light golden.
• Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.