Brown Rice and Lentil Fritters

Brown Rice and Lentil Fritters

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6
  • Freezes Yes

There’s a word to describe these curry-flavoured fritters: habit-forming. There’s no real substitute for the brown rice; the toothsome quality it maintains (even after cooking) is an essential part of the dish’s overall texture—and success. To make the patties, we cooked lentils, sweet potatoes and brown rice down to a paste and shaped them with our hands.

Featured in RICARDO Magazine WINTER 2018 (p. 89)
  • Végétarien
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

Ingredients

  • Curry Sauce

    • 1/2 cup (125 ml) mayonnaise
    • 1 tbsp (15 ml) lime juice
    • 1 tsp curry powder
    • 1 tsp (5 ml) harissa paste
  • Fritters

    • 1 onion, thinly sliced
    • 1/4 cup (60 ml) olive oil
    • 2 tbsp curry powder
    • 2 1/4 cups (560 ml) water
    • 1 cup (130 g) grated sweet potato
    • 3/4 cup (160 g) dried Puy lentils, rinsed and drained
    • 3/4 cup (150 g) brown rice, rinsed and drained
    • 1 tbsp (15 ml) harissa paste
    • 1 tbsp (15 ml) soy sauce

Preparation

  • Curry Sauce

  • Fritters

Personal Note