Vadouvan lentil patties

Name: Vadouvan lentil patties
Cook time: 20 min
Yield: 2

with pea pulao rice and tamarind sauce

Ready in around 20 mins

RECIPE FACT:

Pulao is one of the most common rice dishes in India and has many different variations.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE VADOUVAN LENTIL PATTIES:

Place the lentils into a sieve, rinse under cold running water and allow to drain well. Place in a bowl with the vadouvan spice blend and a drizzle of oil and lightly mash with a potato masher. Shape into balls the size of golf balls compacting well so the balls stay together and press into patties about 1 cm thick.
2. TO PREPARE THE PEA PULAO RICE:

Top and tail the green beans and cut in half. Make ribbons with the courgettes by running a peeler the full length along the courgette, rotating after each peel. Remove the curry leaves from their stalks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil . Once hot add the curry leaves and fry for 30-60 secs then remove from the pan onto a paper towel and reserve. Add the beans and cook for 1-2 mins. Add the turmeric basmati rice to the pan with the peas and courgette, season with salt and cook for 2-3 mins. Fold through half the curry leaves, remove from the pan and cover to keep warm.
3. TO COOK THE LENTIL PATTIES:

Wipe out the pan, place back over the heat with 2-3 tbsps of oil. Once hot add the patties and cook for 2-3 mins undisturbed on each side until golden and heated through.
TO SERVE:

Spoon pea pulao rice onto plates and top with lentil patties. Dollop with tamarind drizzle. Sprinkle over marsala cashews and remaining curry leaves.