Brown Rice and Lentil Fritters

Name: Brown Rice and Lentil Fritters
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 to 6 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1 tbsp (15 ml) lime juice; 1 tsp curry powder; 1 tsp (5 ml) harissa paste; 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

5 stars (18) Rate this recipe

Preparation 30 MIN

Cooking 1 H
Servings 6
Freezes

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.

Ingredients
Preparation

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

In a bowl, whisk together all the ingredients. Refrigerate until ready to serve.

Fritters

In a large pot over medium-high heat, soften the onion in 2 tbsp (30 ml) of the oil. Stir in the curry powder and cook for 30 seconds.
Add the water, sweet potato, lentils, rice, harissa and soy sauce. Bring to a boil. Cover and simmer over low heat for 40 minutes or until the lentils and rice are tender and the water has been completely absorbed. Let cool.
In a food processor, pulse the mixture into a coarse purée. Season with salt and pepper. Working with lightly oiled hands, shape the mixture into 10 patties.
In a large non-stick skillet over medium-high heat, brown half of the patties at a time in the remaining oil for 4 minutes on each side. Add more oil, if needed. Serve the fritters with the curry sauce.