|
1 cup dried red lentils
1 large potato, cut into pieces
1 medium onion, finely chopped
1/4 cup shredded coconut
1 tbsp sesame seeds
1 tbsp plain flour
1 tsp curry powder
1 tsp finely chopped fresh ginger
1/2 tsp salt
1/4 tsp pepper
2 tsp lemon juice
3/4-1 cup wheat germ or wholegrain
breadcrumbs
garnish:
sliced onion rings
1 quantity of cucumber and yoghurt sauce
|
|
Method :
Soak lentils
in water for 2 hours. Rinse, cover with water in a saucepan and simmer
for approximately 30 minutes until tender. Add potato 10 minutes into
the cooking time. Alternatively, place lentils in a bowl with water and
microwave on 'high' for 20 minutes or until tender. Add potato 10
minutes into the cooking time. Drain any liquid from lentils and potato,
and mash thoroughly. Add onion, coconut, sesame seeds, flour, spices and
lemon juice. Allow to cool (preferable chill). Shape into patties and
coat with wheat germ or breadcrumbs. Bake on lightly oiled tray for
10-15 minutes, or cook in a frying pan lightly brushed with oil, taking
care not to burn the coating. Serve hot garnished with onion rings and
with cucumber and yoghurt sauce.
Serves 4 - 6
#Ads - Get the above cooking ingredients here at discounted price
|
