Name: Lentil patties with yoghurt mint sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Ingredients: 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

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.

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Serves 2

Prep

30M

Cook

Total

1H 30M

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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