Curried lentil patties with minted yoghurt

Curried lentil patties with minted yoghurt


Curried lentil patties with minted yoghurt and a squeeze of lemon is a hearty healthy vegetarian meal that the whole family can enjoy.

The ingredient of Curried lentil patties with minted yoghurt

  1. 400g orange sweet potato, peeled, chopped
  2. 2 x 400g cans lentils, drained, rinsed
  3. 2 tablespoons olive oil
  4. 1 medium brown onion, finely chopped
  5. 1 tablespoon mild curry powder
  6. 2cm piece fresh ginger, peeled, finely grated
  7. 2 medium zucchini, grated
  8. 1/2 cup dried breadcrumbs
  9. 250g Tamar Valley Greek Style Yoghurt
  10. 1/3 cup finely chopped fresh mint leaves
  11. Salad leaves, to serve
  12. Lemon wedges, to serve

The instruction how to make Curried lentil patties with minted yoghurt

  1. Cook potato in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Return to pan. Mash until smooth. Add lentils. Roughly mash.
  2. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add curry powder and ginger. Cook, stirring, for 1 minute or until fragrant. Remove from pan. Add onion mixture and zucchini to potato mixture. Season with salt and pepper. Stir to combine.
  3. Using wet hands, shape mixture into eight 2cm-thick patties. Place breadcrumbs on a plate. Coat patties in breadcrumbs. Transfer to a plate. Place in freezer for 15 minutes.
  4. Heat remaining oil in a large frying pan over medium heat. Cook patties, in batches, for 3 to 4 minutes each side or until golden and heated through.
  5. Combine yoghurt and mint in a bowl. Serve patties with minted yoghurt, salad leaves and lemon wedges.

Nutritions of Curried lentil patties with minted yoghurt

fatContent: 401.998 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 17 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 9 milligrams cholesterol

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