Red Curry Lentil Patties & Veggie Fries
with Slaw & Spring Onion-Coconut Yoghurt
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Milk
- Peanuts
These plant-based patties are loaded with bold Thai flavours - think chilli, garlic, lemongrass, galangal and makrut lime leaf - courtesy of our Thai red curry paste. The plant-based yoghurt adds creaminess and tang, all while cooling the palate for the perfect balance of flavours.
Ingredients
2
potato
1
carrot
1 tin
lentils
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bunch
spring onion
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk.)
1
cucumber
1 bag
shredded cabbage mix
1 packet
Plant-Based Mayonnaise
1 packet
sweet chilli sauce
½ tin
Thai red curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 drizzle
white wine vinegar
Utensils
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.
TIP: If your oven tray is crowded, divide the fries between two trays.
SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.
While the fries are baking, drain and rinse 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 plain flour. Using damp hands, form the mixture into 1cm-thick patties. You should get three patties per person. Transfer to a plate and refrigerate for 5 minutes.
TIP: Chilling the patties helps them firm up!
While the patties are chilling, thinly slice the spring onion. In a small bowl, combine the plant-based coconut yoghurt and 1/2 the spring onion. Season to taste.
In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, cook the patties until golden and cooked through, 2-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed to prevent the patties from sticking to the pan.
TIP: Cook in batches if your pan is getting crowded.
While the patties are cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the cucumber, shredded cabbage mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste.
Divide the red curry lentil patties, veggie fries and slaw between plates. Drizzle the sweet chilli sauce over the patties. Sprinkle over the remaining spring onions. Serve with the spring onion-coconut yoghurt.
