Vadouvan lentil patties

Name: Vadouvan lentil patties
Cook time: 20 min
Yield: 1

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 1 person

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 half the lentils and vadouvan spice blend into a bowl, with a drizzle of oil and lightly mash with a fork or potato masher. Using quarter of the carrot, peel and grate and place in the bowl with lentils and mix to combine. Shape into balls the size of golf balls compacting well so the balls stay together and firmly press into patties about 1 cm thick.
2. TO PREPARE THE PEA PULAO RICE:

Top and tail the green beans and cut in half. 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 carrot, 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 vadouvan lentil patties. Dollop with tamarind drizzle. Sprinkle over marsala cashews and remaining curry leaves.