Curried Lentil Patties
Recipe: #15587
November 03, 2014
Categories: Side Dishes, Celery, Carrot, Diabetic, Gluten-Free, Vegetarian, Zucchini, Vegetarian Dinner, more
"This very much reminds me of a recipe that my late father made but like so many of his they were never written down, this one is from Australian BH&G Diabetic Living. NOTE - Have not included 30 minutes cooling down time for the lentils or 1 hour chilling time for patties."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (461.1 g)
- Calories 362.9
- Total Fat - 24.4 g
- Saturated Fat - 8 g
- Cholesterol - 30.4 mg
- Sodium - 271 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 6.3 g
- Sugars - 12.3 g
- Protein - 11.2 g
- Calcium - 181.7 mg
- Iron - 2.2 mg
- Vitamin C - 55 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrot, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to 5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir in the lentils.
Step 2
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.
Step 3
Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
Step 4
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.
Step 5
Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
Step 6
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.
Step 7
Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.
Tips
No special items needed.
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