Curried Lentil Patties Recipes

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CURRIED LENTIL, RICE AND CARROT BURGERS



Curried Lentil, Rice and Carrot Burgers image

I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.

Provided by Martha Rose Shulman

Time 40m

Yield 6 burgers.

Number Of Ingredients 14

2 tablespoons peanut or canola oil
1/3 cup finely diced onion
1 cup finely diced carrots
6 ounces mushrooms, sliced or finely chopped
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon curry powder
1/2 teaspoon yellow mustard seeds
Pinch of cayenne (or to taste)
Salt and freshly ground pepper to taste
1 cup cooked brown rice
2 1/2 cups cooked brown lentils, drained
1 egg

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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.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams

CURRIED LENTIL AND CHICKPEA BURGERS



Curried Lentil and Chickpea Burgers image

I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!

Provided by Delicious Bits

Categories     Lunch/Snacks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 cup dried brown lentils
2 teaspoons chicken stock powder or 2 teaspoons vegetable stock powder
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon turmeric
60 ml fresh lemon juice (1/4 cup)
1/2 teaspoon brown sugar
1 teaspoon mixed herbs
1 teaspoon tarragon
1/2 teaspoon caraway seed
1 teaspoon ground coriander
1 tablespoon gingerroot, grated
1 egg
1 cup breadcrumbs
1/4 cup shredded coconut
425 g chickpeas, drained
salt and pepper
flour

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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.

Nutrition Facts : Calories 269.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 26.4, Sodium 284.6, Carbohydrate 41.1, Fiber 11, Sugar 3.7, Protein 11.9

CURRIED LENTIL PATTIES



Curried Lentil Patties image

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.

Provided by ImPat

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large carrot (coarsely grated)
1 celery rib (finely chopped)
1 large zucchini (coarsely grated)
90 g cauliflower (finely chopped)
1 garlic clove (minced)
1 1/2 teaspoons curry powder
115 g dried red lentils (1/2 cup rinsed and drained)
250 ml low-fat milk (1 cup)
80 ml vegetable stock (salt-reduced 1/3 cup)
3 slices bread (low-GI processed into crumbs)
1 egg (50g lightly whisked)
90 g salad leaves (mixed 6 cups)
4 tomatoes (egg or romas quartered)
2 tablespoons low-fat yogurt (natural Greek style)
1 tablespoon mango chutney

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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.

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