February 17, 2018
Dinner, Side Dishes, Beans,
Vegetables, Potatoes , Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Zucchini, Kosher Dairy, Lentils more
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Cook the potato in a saucepan of boiling water until tender and then drain well and return to the pan and using a potato masher or fork to mash until almost smooth.
Meanwhile, heat 1 tablespoon of the oil in a medium frying pan over medium heat and add the onion and cook, stirring for 2 to 3 minutes or until onion softens and colours slightly and then add the curry powder and cook for 30 seconds and then add the lentils and toss to combine and remove from the heat.
Heat a large frying pan over high heat and add half the zucchini and cook for 1 minutes each side or until tender and then repeat with remaining zucchini and set aside to cool.
Add lentil mixture to mash and combine.
Divide mixture into 8 portions and shape each portion into a patty, pressing firmly to shape.
Heat 1 tablespoon of remaining oil in a frying pan over medium heat and cook patties in batches for 2 to 3 minutes each side or until golden brown and heated through.
Combine the yoghurt and cumin in a bowl and the combine the zucchini, salad leaves and remaining oil in a bowl.
Serve patties and salad drizzled with yoghurt mixture.
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