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Curried potato patties with zucchini salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spice up your weeknights with curried potato patties, zucchini salad, and cumin yogurt.
Ingredients:
  • 600g brushed potatoes, peeled, chopped
  • 60ml olive oil
  • 2.50 gm Keen’s Traditional Curry Powder
  • 400g can Lentils, rinsed, drained
  • 1 zucchini, cut into thin strips lengthways
  • 190g yoghurt
  • 1 tsp Ground Cumin Seeds
  • 120g pkt Australian 4 Leaf Salad
Instructions:
  • Boil the potato until tender. Drain and mash until almost smooth using a potato masher or fork in the same pan.
  • In a medium frying pan over medium heat, heat 1 tablespoon of oil. Sauté the onion until softened and slightly golden, about 2-3 minutes. Stir in the curry powder and cook for 30 seconds. Mix in the lentils and remove from heat.
  • Preheat a large frying pan over high heat. Cook half of the zucchini for 1 minute on each side until tender. Repeat with the remaining zucchini. Let them cool.
  • Combine the lentil mixture with the mash, then shape the mixture into 8 patties. Heat 1 tablespoon of remaining oil in a frying pan over medium heat. Cook the patties in batches for 2-3 minutes on each side until golden brown and heated through.
  • Mix yoghurt with cumin in a bowl. Toss zucchini, salad leaves, and remaining oil in a separate bowl. Serve patties with salad topped with yoghurt mixture.

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