Curried Lentil Patties Recipes

CURRIED LENTIL PATTIES

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.

CURRIED LENTIL, RICE AND CARROT BURGERS

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.

CURRIED LAMB PATTIES

Steps:

• Put the lamb in a mixing bowl. Sprinkle with salt and pepper to taste.
• Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic. Cook, stirring, until wilted. Let cool briefly and add to the lamb.
• Add the bread crumbs, egg and almonds and blend well.
• Divide the mixture into eight portions and shape each into a round ball. Flatten the balls into round patties, each about one inch thick.
• Heat the oil in a heavy skillet large enough to hold the patties in one layer. Add the patties and cook three minutes or until golden brown. Turn the patties and continue cooking three or four minutes on the second side. Transfer the patties to a warm platter.
• Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder. Cook, stirring, until the onion is wilted. Add the broth and cook until the broth is cooked down by half. Add the cream and grapes and cook down about one minute. Pour the grape sauce over the meat patties and serve.

LENTIL PATTIES

Steps:

• Combine lentils, celery, carrot, water and spices in large saucepan.
• Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
• Stir in half of the breadcrumbs.
• Shape mixture into patties (makes about 8); toss in flour.
• Dip in egg, then in combined remaining breadcrumbs and parsley.
• (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
• Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.