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Curried lentil patties with minted yoghurt
Curried lentil patties with minted yoghurt
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Delicious curried lentil patties with refreshing mint yogurt and zesty lemon - a satisfying vegetarian dish for everyone to savor.
Ingredients:
  • 400g orange sweet potato, peeled, chopped
  • 2 x 400g cans lentils, drained, rinsed
  • 1 medium brown onion, finely chopped
  • 10.00 gm mild curry powder
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 medium zucchini, grated
  • 125.00 ml dried breadcrumbs
  • 250g Greek Style Yoghurt
  • 82.50 ml finely chopped fresh mint leaves
  • Salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Boil potatoes in a large saucepan until just tender, about 10 minutes. Drain and return to the pan. Mash until smooth, then mix in lentils and roughly mash together.
  • Heat half of the oil in a frying pan over medium-high heat. Sauté onion for 5 minutes until softened. Stir in curry powder and ginger, cook for 1 minute until fragrant. Remove from heat and add to the potato mixture along with zucchini. Season with salt and pepper and mix well.
  • Shape the mixture into eight 2cm-thick patties using wet hands. Then coat the patties in breadcrumbs and transfer them to a plate. Finally, place the plate in the freezer for 15 minutes.
  • In a large frying pan over medium heat, heat the remaining oil. Cook the patties in batches for 3 to 4 minutes on each side, or until they are golden and heated through.
  • Mix creamy Greek yoghurt with fresh mint in a bowl. Serve the savory patties alongside refreshing mint yoghurt, crisp salad leaves, and tangy lemon wedges.

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