Lentil & Brown Rice Curry Patties (requires food processor)
with Indian-spiced roasted cauliflower
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
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
Amount Per Serving
Calories
437
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% Daily Value
Total Fat
16g
24%
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Saturated Fat
2g
12%
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Trans Fat
0g
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Cholesterol
1mg
0%
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Sodium
758mg
32%
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Total Carbohydrate
58g
19%
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Dietary Fiber
13g
52%
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Sugars
6g
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Protein
19g
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Prep
- Lentils - If using canned lentils, drain.
- 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)
- For patties | Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
- 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
- You’ll be using both racks in the oven, so get them situated to fit two pans.
- 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.
- 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).
- 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
Calories
437
Just a moment...
% Daily Value
Total Fat
16g
24%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
1mg
0%
Just a moment...
Sodium
758mg
32%
Just a moment...
Total Carbohydrate
58g
19%
Just a moment...
Dietary Fiber
13g
52%
Just a moment...
Sugars
6g
Just a moment...
Protein
19g
Just a moment...
Reviews
Ratings
26 reviews
Disappointing. tried baking instead of frying to make it healthier, but they were just kind of meh
0 HelpfulNew favorite! Bumped up the spices on the cauliflower based on other reviews. Lemon at the end really makes a difference.
0 HelpfulTasted okay but added an egg and some farro I had cooked already to help with the texture...it was really mushy otherwise
0 Helpful