Recipe

Lentil patties with yoghurt mint sauce

Perfect served on salad leaves as a light lunch, if there are any left over you can pop these lentil patties in a wrap, drizzle with the yoghurt mint sauce and pack in a lunchbox.

Jun 30, 2003 2:00pm
  • 30 mins preparation
  • 1 hr cooking
  • Serves 2
    • Print
    Print

Ingredients

Lentil patties with yoghurt mint sauce
  • 1/2 cup (100g) red lentils
  • 1/2 celery stick (35g), trimmed, chopped finely
  • 1 small_piece carrot (70g), chopped finely
  • 2 cup (500ml) water
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon plain flour
  • 1 egg white, beaten lightly
  • 1 cup (70g) stale breadcrumbs, extra
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon monounsaturated or polyunsaturated oil
  • green leaf salad, to serve
  • fresh limes, to serve
Yoghurt mint sauce
  • 1/2 cup (125ml) low-fat plain yoghurt
  • 1 tablespoon fresh mint, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice

Method

Lentil patties with yoghurt mint sauce
  • 1
    In a large saucepan, combine lentils, celery, carrot, water, coriander and cumin. Bring to the boil; simmer, covered, for about 20 minutes, or until mixture is thickened. Remove from heat and allow to cool.
  • 2
    Stir in breadcrumbs. Shape lentil mixture into four patties. Meanwhile combine extra breadcrumbs and parsley. Toss each pattie in flour and dip in egg white before coating in breadcrumb mixture.
  • 3
    Heat oil in a large non-stick frying pan on medium heat and cook patties for about 3-4 minutes, or until well browned on both sides. Remove from heat and drain on paper towel.
  • 4
    Serve lentils drizzled with yoghurt mint sauce and a green leaf salad.

Notes

Uncooked patties can be made a day ahead and refrigerated, covered, or frozen.

The Latest from Food To Love