Recipe by I'mPat
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.
Top Review by WicklewoodWench
This is one of those recipes that as your making it you just know it is going to be delicious, the only problem I had was with the chilling period,,,it was just toooo long. I used gf bread,for obvious reasons, and I did as **Jubes** recomended and made smaller patties and managed to get 12 decent sized patties. It is quite an inviolved procedure but one that is well worth it and I will definitely be making them again. A perfect recipe for OAMC.
- 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
Directions See How It's Made
- 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.