Curried Lentil Patties With Minted Yoghurt

Curried lentil patties with minted yoghurt and a squeeze of lemon is a hearty healthy vegetarian meal that the whole family can enjoy.

The ingredient of Curried Lentil Patties With Minted Yoghurt

• 400g orange sweet potato peeled chopped
• 2 x 400g cans lentils drained rinsed
• 2 tbsp olive oil
• 1 medium brown onion finely chopped
• 1 tbsp mild curry powder
• 2cm piece fresh ginger peeled finely grated
• 2 medium zucchini grated
• 1 2 cup dried breadcrumbs
• 250g tamar valley greek style yoghurt
• 1 3 cup finely chopped fresh mint leaves
• salad leaves to serve
• lemon wedges to serve

The Instruction of curried lentil patties with minted yoghurt

• cook potato in a large saucepan of boiling water for 10 minutes or until just tender drain return to pan mash until smooth add lentils roughly mash
• meanwhile heat half the oil in a frying pan over medium high heat add onion cook stirring for 5 minutes or until softened add curry powder and ginger cook stirring for 1 minute or until fragrant remove from pan add onion mixture and zucchini to potato mixture season with salt and pepper stir to combine
• using wet hands shape mixture into eight 2cm thick patties place breadcrumbs on a plate coat patties in breadcrumbs transfer to a plate place in freezer for 15 minutes
• heat remaining oil in a large frying pan over medium heat cook patties in batches for 3 to 4 minutes each side or until golden and heated through
• combine yoghurt and mint in a bowl serve patties with minted yoghurt salad leaves and lemon wedges

Nutritions of Curried Lentil Patties With Minted Yoghurt

fatContent: 401 998 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 9 milligrams cholesterol

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