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

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.