- 4
Ingredients
- 1/2 cup orange lentils
- 1/4 cup uncooked brown rice
- 3 1/2 cup stock
- 1 tbsp canola oil
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 stalk celery, diced
- 2 tbsp unbleached flour
- 1/2 to 3/4 cup rolled oats
- 2 tbsp prepared mustard
- 1 tsp sage
- 1 tso marjoram
- 1/4 to 1/2 tsp cayenne pepper
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 1/4 cup tahini
- 1-2 tbsp oil for frying
- Curry Sauce
- 2 tbsp canola oil
- 1/2 cup chopped yellow onion
- 1/2 cup fresh pineapple chunks
- 1 bannana sliced
- 1 red apple cored and sliced
- 1/2 cup apple juice
- 1 tbsp rice flour
- 2 tsp tomato sauce
- 2 tsp curry powder
- 1 tsp salt
- 1/4 to 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1/2 tp black pepper
- 1/2 tsp allspice
- 1 tsp fresh minced garlic
- 1 tsp grated fresh ginger root
Preparation
Step 1
Forpatties place lentils, and stock in a large pot. Bring to a boil, cover, reduce to a simmer and cook, covered, about 30 minutes. Uncover and cook another 15 minutes or until liquid is absorbed and rice and lentils are very soft.
heat oil over medium heat. Saute bell pepper, onion and celery until soft, about 5-7 minutes.
When lentil mixture has finished cooking, remove from heat and stir in sauteed vegetables. Stir in remaining patty ingredients, except oil for frying. Set aside until cool enough to handle.
Form mixture into 12 patties, approximately 1/4" thisk. Heat oil in a large pan over medium heat. fry patties until well browned on both side, about 7-10 minutes. Remove and drain on paper towels. Keep warm until serving time.
For curry sauce, heat oil in a suacepan over medium heat. add onion, pineapple, bannana and apple and saute until slightly soft, about 5 minutes.
add water and apple juice, cover and cook until fruit is soft and pulpy, about 7-9 minutes. remove from heat and puree in food processor or blender until smooth.
Return to saucepan, add remaining ingredients and mix well. Heat until warm. Serve warm over patties.