Recipe - Lentil Patties With Curry Sauce

LENTIL PATTIES
One half cup Lentils orange
One fourth cup Rice, brown uncooked
4 cup Vegetable stock OR
4 cup ;water plus
1 tablespoon Liquid aminos
1 tablespoon Canola oil
One half Bell pepper, red minced
One half Onion, yellow minced
2 tablespoon Rice flour or whole wheat
Pastry flour
One half cup Rolled oats (or Three fourths cup)
2 tablespoon Mustard prepared
1 teaspoon Sage
1 teaspoon Marjoram
One fourth teaspoon Cayenne pepper (or One half t)
1 tablespoon Parsley, fresh chopped
(or
2 T)
1 teaspoon Salt
One fourth cup Tahini
1 Canola oil for frying (or 2
T)
CURRY SAUCE
2 tablespoon Canola oil
One half cup Onion, yellow chopped
One half cup Pineapple chunks fresh
1 Banana cut or sliced up
1 Apple, red cored and
Sliced
One half cup Apple juice
1 tablespoon Rice flour
2 teaspoon Tomato sauce
2 teaspoon Curry powder
1 teaspoon Salt (opt)
One fourth teaspoon Cayenne pepper (or One half t)
1 teaspoon Cumin
One half teaspoon Black pepper
One half teaspoon Allspice
1 teaspoon Garlic, fresh minced
1 teaspoon Ginger root, fresh
Grated

Patties: Place lentils, rice and vegetable stock (or water and liquid
aminos) in a large pot. Bring to a boil, cover, reduce to a simmer and cook
until most of the liquid is absorbed and lentils and rice are very soft,
about 30 to 45 minutes.

Meanwhile, heat oil over medium heat.Saute bell pepper, onions and celery
until soft, about 5 to 7 minutes.When lentil mixture has finished, remove
from heat and stir in sauteed vegetables. Stir in remaining patty
ingredients, except oil for frying. Set aside until cool enough to handle.

Form mixture into 12 patties, approximately One fourth inch thick. Heat oil in a
large pan over medium heat. Fry patties until wellbrowned on both sides,
about 7 to 10 minutes. Remove and drain on paper towels. Keep warm until
serving time.

Curry Sauce: In a saucepan, heat oil over medium heat. Add onion,
pineapple, banana and apple, and saute until slightly soft, about 5
minutes. Add water and apple juice, cover and cook until soft and pulpy,
about 7 to 8 mnunutes. Remove from heat and puree in a food processor or
blender until smooth. Return to saucepan, add remaining ingredients and mix
well. Heat until warm. Serve warm over patties. serves 6.

Third place winner in Vegetarian Times' recipe contest.

Per serving: 300 cal; 20 g prot; 11 g fat; 40 g carb; 0 chol; 454 mg sod; 5
g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip