Lentil Patties with Curry Sauce

Lentil Patties with Curry Sauce Ingredients

LENTIL PATTIES-----	1 Canola oil for frying (or 2
1/2 c Lentils -- orange	T)
1/4 c Rice, brown -- uncooked	CURRY SAUCE-----
4 c Vegetable stock OR	2 tb Canola oil
4 c ;water -- plus	1/2 c Onion, yellow -- chopped
1 tb Liquid aminos	1/2 c Pineapple chunks -- fresh
1 tb Canola oil	1 Banana -- sliced
1/2 Bell pepper, red -- diced	1 Apple, red -- cored and
1/2 Onion, yellow -- diced	Sliced
2 tb Rice flour or whole wheat	1/2 c Apple juice
Pastry flour	1 tb Rice flour
1/2 c Rolled oats (or 3/4 cup)	2 ts Tomato sauce
2 tb Mustard -- prepared	2 ts Curry powder
1 ts Sage	1 ts Salt (opt)
1 ts Marjoram	1/4 ts Cayenne pepper (or 1/2 t)
1/4 ts Cayenne pepper (or 1/2 t)	1 ts Cumin
1 tb Parsley, fresh -- chopped	1/2 ts Black pepper
(or	1/2 ts Allspice
2 T)	1 ts Garlic, fresh -- minced
1 ts Salt	1 ts Ginger root, fresh --
1/4 c Tahini	Grated

Instructions for Lentil Patties with Curry Sauce

Patties: Place lentils, rice and vegetable stock (or water and liquid aminos) in a large pot. Bring to a boil, cover, reduce to a simmer and cook until most of the liquid is absorbed and lentils and rice are very soft, about 30 to 45 minutes. Meanwhile, heat oil over medium heat.Saute bell pepper, onions and celery until soft, about 5 to 7 minutes.When lentil mixture has finished, remove from heat and stir in sauteed vegetables. Stir in remaining patty ingredients, except oil for frying. Set aside until cool enough to handle. Form mixture into 12 patties, approximately 1/4 inch thick. Heat oil in a large pan over medium heat. Fry patties until well-browned on both sides, about 7 to 10 minutes. Remove and drain on paper towels. Keep warm until serving time. Curry Sauce: In a saucepan, heat oil over medium heat. Add onion, pineapple, banana and apple, and saute until slightly soft, about 5 minutes. Add water and apple juice, cover and cook until soft and pulpy, about 7 to 8 mnunutes. Remove from heat and puree in a food processor or blender until smooth. Return to saucepan, add remaining ingredients and mix well. Heat until warm. Serve warm over patties. serves 6. Third place winner in Vegetarian Times recipe contest. Per serving: 300 cal; 20 g prot; 11 g fat; 40 g carb; 0 chol; 454 mg sod; 5 g fiber. Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized

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