These are fantastic, flavourful, full of fibre and goodness. Serve with a salad - perfect for a summer's dinner.
2 cups red lentils (you can use brown, they just take longer and stay more intact)
vege oil (olive is best)
1 onion, finely chopped
1Tbsp grated ginger (fresh)
2 garlic cloves
2 tsp ground corriander
2tsp ground cumin
3tsp curry powder
1 carrot, grated
1 stick celery, finely chopped
1 vege stock cube
1/4 cup chopped corriander leaves
2c stale breadcrumbs (I actually can never be bothered doing this and just use a bit more packaged crumbs)
1 lightly beaten egg
1/2 cup prepackages breadcrumbs
Add lentils to a medium saucepan of boiling water. Boil uncovered until tender (approx 8 min for red, a bit longer for brown), drain and if you're really keen, squeeze out the excess water. Mash or blend half the lentils until smooth, leave the rest the way they are.
heat oil in a large pan, cook onion, ginger and garlic until onion is soft. Add spices and stir over heat until fragrant. Add carrot, celery, stock cube (crumble it through the mix) and cook, stirring until the carrot is soft.
Combine the lentils and the carrot/celery/onion mix together and add the fresh corriander and 1 1/2 cups of the breadcrumbs (the non-prepackaged if you're fussy). Mix well.
Divide into patties (should make around eight), dip in the beaten egg, then coat in remaining breadcrumbs.
The recipe says to shallow fry, but my mum did them quite successfully, more healthily, and crispier, in the oven by placing them in a baking dish and baking in an oven around 180 degrees, turning once, until golden on both sides - about 15-20 mins from memory.