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Lentil & Brown Rice Curry Patties (requires food processor)
with Indian-spiced roasted cauliflower

Active: 30 min Total: 35 min

Using leftover brown rice and pre-cooked lentils, these Indian-spiced patties come together in a flash. Your lemon-yogurt sauce provides just the right tang against these spices.
Smarts: Double up the batch for easy freezing.

Dependency

Ingredients

Servings:
4
Metric
Lentil & Brown Rice Curry Patties (requires food processor):
  • Lentils (cooked) - 2 cups ((~1 can or look for pre-cooked vacuum-packed lentils where the tofu is kept))
  • Garlic - 2 cloves, minced
  • Shallots (small) - 1 bulb, diced
  • Curry powder - 1 1/2 tsp
  • Garam masala - 1 tsp
  • Frozen peas and carrots - 1 1/4 cups
  • Leftover brown rice - 1 cup
  • Panko breadcrumbs - 1/2 cup
  • Salt - 3/4 tsp
  • Cooking oil - 3 Tbsp
  • Lemon-yogurt sauce (leftover from Mon) - 1/2 cup
Indian-Spiced Roasted Cauliflower:
  • Cauliflower - 1 head, chopped
  • Cooking oil - 1 Tbsp
  • Curry powder - 1/2 tsp
  • Turmeric (opt) - 1/2 tsp
  • Salt and pepper - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Lentils - If using canned lentils, drain.
  2. Cauliflower - Prep as directed. If prepping right before cooking, skip to ‘Make’ step #1 before completing remainder of prep steps. (Can be done up to 3 days ahead)
  3. For patties | Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. Form patties - Place curry powder and garam masala (for more on spices, visit this post) on the bottom of a small microwave-safe bowl. Top with garlic, shallots, and frozen peas and carrots. Microwave for ~2 minutes to sweat the aromatics, release the aroma of the spices, and defrost peas and carrots. Combine with brown rice, lentils, panko, and salt in a food processor. Pulse until it’s all mixed well. Form into 2” (5cm) wide patties - you should be able to make 2 / person. Cover and refrigerate if not making right away. (Can be done up to 1 day ahead)

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Make

  1. You’ll be using both racks in the oven, so get them situated to fit two pans.
  2. Heat oven to 425F (218C) degrees. Toss cauliflower with cooking oil on a sheet pan and roast for 25 minutes. Toss with curry powder and turmeric (if using) in the last 5 minutes of roasting.
  3. While cauliflower is roasting, heat a skillet over medium-high heat. Add cooking oil and sear patties on each side for ~2 minutes. You may have to do this in batches depending on the size of your skillet. Transfer to a sheet pan and bake for 10 to 12 minutes with the cauliflower (might as well give the pan of cauliflower a shake).
  4. Sprinkle cauliflower with salt and pepper hot out of the oven. Enjoy patties and cauliflower with leftover yogurt sauce from Monday.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
Gluten-free (1)
Paleo (13)
Vegetarian (4)

26 reviews

Disappointing. tried baking instead of frying to make it healthier, but they were just kind of meh

By: Brooke
Posted: Nov 06, 2018
Diet: Original
0 Helpful

New favorite! Bumped up the spices on the cauliflower based on other reviews. Lemon at the end really makes a difference.

By: Victoria
Posted: Sep 25, 2015
Diet: Paleo
0 Helpful

It needed more seasoning.

By: Jane
Posted: Jun 09, 2015
Diet: Original
0 Helpful

Tasted okay but added an egg and some farro I had cooked already to help with the texture...it was really mushy otherwise

By: Christina
Posted: Mar 28, 2015
Diet: Original
0 Helpful

Delicious, easy and filling. Will definitely make again!

By: Melanie
Posted: Mar 05, 2015
Diet: Paleo
0 Helpful

These are amazing and very toddler approved! Note to self: add 1 egg to help bind cakes.

By: Jamie
Posted: Dec 14, 2014
Diet: Original
0 Helpful