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Curried Lentil Patties

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“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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  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.
  3. Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
  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.
  5. Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
  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.
  7. Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.

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