[Plant-Based] Red Curry Lentil Patties & Creamy Slaw
with Veggie Fries & Spring Onion Coconut Yoghurt
Blurb testing
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1
lentils
1
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1
cucumber
1
shredded cabbage mix
1
Plant-Based Mayonnaise
1
spring onion
1
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1
sweet chilli sauce
Not included in your delivery
olive oil
plain flour
(Contains Gluten;)
white wine vinegar
Nutritional Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
While the fries are baking, drain the lentils. In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the Thai red curry paste (see ingredients), fine breadcrumbs and the plain flour. Using damp hands, form the mixture into 1cm-thick patties (you should get 3 patties per person). Place the patties on a plate and transfer to the fridge for 5 minutes. TIP: Chilling the patties helps them firm up! Spicy! You may find the curry paste hot! Add less if you're sensitive to heat.
Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. When the oil is hot, add the lentil patties in batches and cook until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Let the patties get firm before trying to flip them, add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!
While the patties are cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine shredded cabbage mix, plant-based mayonnaise and a drizzle of olive oil and of white wine vinegar. Toss to coat. Season to taste.
Thinly slice the spring onion. In a small bowl, combine 1/2 the spring onion and plant-based coconut yoghurt. Season to taste.
Divide the red curry lentil patties, creamy cucumber slaw and roast veggies between plates. Drizzle the sweet chilli sauce over the patties. Sprinkle over the remaining spring onions. Serve with the spring onion coconut yoghurt.