I was looking for something with lentils to make for Meatfree Monday last night and came across this recipe. Next time I make it I’m going to try adding more cornflour and then bake them in muffin pans. I feel that too many vegetarian recipes require frying, which completely defeats the object of being healthy.
BUT, in saying that, this was delicious. The original recipe had vegetable stock as part of the sauce, but the yogurt was just right for us. Even the kids had some, which says a lot. And I guess the thing I liked the most was that it was a ‘low-maintenance’ meal in that I could leave it to cook away.
Red Lentil and Rice Patties with Coconut-Mint Sauce
1 cup brown basmati rice
1/2 cup red lentils, rinsed
3 1/2 cups water
3/4 tsp salt
1 tsp cumin seeds
1 large onion, finely diced
1/4 tsp ground pepper
1 tbsp. cornstarch
oil for frying
Put the first 7 ingredients into a pot, bring to the boil and simmer until all the liquid has evaoprated and you are left with a thick paste.
Next add the cornstarch and mix gently. Shape into patties and fry in oil until browned on each side, about 3-4 minutes. Serve with sauce, below.
Coconut-Mint Sauce
1/4 cup toasted coconut
1 tsp. ginger
2 tablespoons mint leaves
3/4 cup bulgarian yogurt
1 tablespoon sugar or xylitol
1 teaspoon tamari sauce
1 tablespoon lemon juice
1 clove garlic
Puree all sauce ingredients until smooth. (I used a hand blender)
