Curried Lentil Patties Recipes

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

Ingredients

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

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 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

Ingredients

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

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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