Curried lentil patties with minted yoghurt
These curried lentil patties feature sweet potatoes, zucchini, and aromatic spices, served with a refreshing minted yogurt sauce. Ideal for a fulfilling vegetarian meal, they are quick to prepare and deliver rich flavors and textures.
Cook time 25 min
Prep time 40 min
Ingredients:
2 sweet potatos1 can canned lentils
2 tbsp olive oil
1 onion
1 tbsp curry powder
1 tbsp ginger root
2 zucchini
1/2 cup bread crumbs
1 cup greek yogurt
1/3 cup spearmint
Curried lentil patties with minted yoghurt are a delicious and nutritious meal option, perfect for a vegetarian main dish or a hearty side. Packed with protein and rich flavors, these patties are complemented by a fresh minty yoghurt sauce. With an easy preparation process, you'll have a satisfying and flavorful dish on the table in no time.
Instructions:
- Peel and chop the sweet potatoes into 1-inch chunks.
- Place them in a medium pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large mixing bowl. Set aside to cool slightly.
- In the meantime, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Add the curry powder and grated ginger root to the skillet, and cook for another 2 minutes until fragrant.
- Add the grated zucchinis to the skillet, and cook for another 5 minutes, stirring occasionally, until slightly softened.
- Drain and rinse the canned lentils. Add them to the skillet and stir to combine, cooking for another 2-3 minutes. Remove from heat.
- Add the vegetable and lentil mixture to the bowl with the mashed sweet potatoes.
- Stir in the bread crumbs until well combined. Season with salt and pepper to taste.
- Form the mixture into patties, about the size of your palm.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Cook the patties in batches, about 3-4 minutes on each side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
- In a small mixing bowl, combine the Greek yogurt and finely chopped spearmint leaves. Mix well until combined.
- Season with a pinch of salt, if desired.
- Serve the curried lentil patties warm, with a generous dollop of minted yoghurt on the side.
Curried lentil patties with minted yoghurt offer a savory and refreshing meal that balances hearty ingredients with a zesty sauce. These patties are perfect for meal prep, as they store well and can be enjoyed throughout the week. The combination of flavors and textures makes this dish a standout choice for any occasion.
Curried lentil patties with minted yoghurt FAQ:
These curried lentil patties are pan-fried rather than baked. Cook them in a skillet for about 3-4 minutes on each side until they are golden brown and crispy.
The patties are done when they are golden brown on both sides and firm to the touch. If they feel soft or mushy, they may need additional cooking time.
Yes, you can store leftover patties in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in an oven until warmed through.
You can substitute sweet potatoes with regular potatoes or butternut squash for a similar texture. However, this will change the flavor profile slightly.
Yes, you can use other fresh herbs like cilantro or parsley instead of spearmint in the yogurt sauce, but this will also alter the flavor.
Tips:
- For an extra crispy finish, pan-fry the patties in a bit of oil for 2-3 minutes on each side before baking.
- Feel free to add other spices or herbs to the patty mixture to suit your taste preferences.
- The minted yoghurt can be made ahead of time and stored in the fridge to enhance the flavors.
- If you prefer a vegan option, use a plant-based yogurt alternative.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 20g
Carbohydrates 60g
Fiber 14g
Sugar 14g
Fat 12g
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