Lentil and Potato Patties with Mustard Pickles
Time: 45 mins
Cost per serve: $2.50
Equally as tasty as the kofta, but a bit cheaper and more filling thanks to the potato & Tip - do all the cooking and prep the day before& saves lots of time.
250g floury potatoes, cut into small cubes - cooked then
12 spring onions - white parts finely chopped and greens sliced into rings.
2.5cm fresh ginger finely chopped
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and freshly ground black pepper
175g split red lentils
3/4 pint vegetable stock
1 tsp garam masala
175g thick Greek yoghurt
Ingredients for the mustard pickle:
Small onion - finely chopped
1 Tbsp mustard seeds - light crushed
2 Tbsp white wine vinegar
4 Tbsp dry white wine
1 Tbsp brown sugar
1 Tbsp grainy mustard
Small tin sliced mango - drained and roughly chopped
Method - for the patties:
Heat oil in a large pan then add white parts of spring onions, ginger, cinnamon, nutmeg, salt and pepper. Cook over medium heat stirring continuously for several minutes. Add lentils and stock and bring to boil, cover reduce heat and simmer gently for around 25 minutes stirring frequently until lentils are completely soft. Remove lid and increase heat, stirring until mixture is dry will only take a few minutes.
Add mashed potatoes, garam masala then allow to cool.
Preheat grill to medium, lightly grease baking dish or line with baking paper
Use your hands to shape the mixture into 12 flat patties. Grill for around 5 minutes on both sides until golden and brown or gently pan fry&
To make pickles:
Heat olive oil in a heavy based pan, add onion, mustard seed and cook several minutes until onion is soft.
Stir in vinegar, wine, sugar, mustard and mango. Bring to boil, then reduce heat cover and cook gently for about 5 minutes or until mixture thickens and is pulpy.
Pour into serving dish and set aside while patties are cooking.
Serve topped yoghurt, pickles and topped with greens of the spring onions.
(TX: 7 September 2011)