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🍽️ Curry Lentil Patties with Cucumber Yogurt Dip

361 kcal · 30 min · 4 servings

Curry Lentil Patties with Cucumber Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the lentils in a sieve and rinse them thoroughly under running water.
  2. 2. Place the drained lentils in a pot and cover them with water.
  3. 3. Bring the water to a boil and let the lentils cook until soft for about 10 to 15 minutes.
  4. 4. Drain the cooked lentils and let them drain well.
  5. 5. Wash the parsley and shake it dry.
  6. 6. Pluck the parsley leaves from the stems and chop them finely.
  7. 7. Chop the peanuts coarsely.
  8. 8. Halve the onion, peel it, and chop it finely.
  9. 9. Peel the garlic and chop it finely.
  10. 10. Heat 2 tablespoons of oil in a frying pan over medium heat.
  11. 11. Fry the onions and garlic for about 3 minutes.
  12. 12. Wash the cucumber.
  13. 13. Grate the cucumber coarsely into a bowl.
  14. 14. Halve the lime.
  15. 15. Squeeze the juice from the lime.
  16. 16. Add the soy yogurt to the grated cucumber in the bowl.
  17. 17. Add 2 teaspoons of lime juice, sugar, salt, and pepper to the cucumber mixture.
  18. 18. Mix everything well to prepare the raita.
  19. 19. Place the drained lentils in a separate bowl.
  20. 20. Add cornstarch, the fried onions, garlic, parsley, peanuts, and curry powder.
  21. 21. Knead the ingredients into a firm dough.
  22. 22. Season the dough with salt and pepper.
  23. 23. Shape about 8 to 10 patties from the lentil mixture.
  24. 24. Heat 2 tablespoons of oil in a clean frying pan.
  25. 25. Fry the patties for about 2 minutes on each side until golden brown.
  26. 26. Serve the curry lentil patties with the cucumber raita.

Nutrition per serving