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