Lentil Patties with Lemon Herb Yoghurt

Lentil Patties with Lemon Herb Yoghurt

Ingredients
1 tbsp Olive Oil
2 medium carrots, finely grated
2 medium parsnips, finely grated
1 large brown onion, finely grated
5cm piece fresh ginger, peeled, finely grated
2 garlic cloves, finely chopped
2 tsp mild curry powder
500 ml (2 cups) vegetable stock
220g (1 cup) red lentils
1 tsp sultanas
100g (2 cups) fresh white breadcrumbs
Plain flour, for dusting
Salad leaves & pita bread wedges, to serve

Lemon Herb Yoghurt
250g (1 cup) skim milk natural yoghurt
2 tsp finely grated lemon rind
2 tsp finely chopped fresh coriander
2 tsp finely chopped fresh continental parsley
2 green shallots, finely chopped

Method
Preheat oven to 180C. Heat 3 tsp of the oil in a large saucepan over medium heat, add the carrots, parsnips, onion, ginger, garlic and the curry powder and cook, uncovered, for 4-5 mins or until the vegetables are soft.

Add the stock, lentils and sultanas, increase the heat to high and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 mins or until the lentils are just tender and the stock has been absorbed. Remove from the heat and transfer to a large bowl. Set aside for 10 mins to cool.

Add the breadcrumbs to the cooked lentil mixture and mix until well combined. Use lightly floured hands to shape the mixture into 12 even patties.

Brush a large non-stick frying pan with 1/2 the remaining oil and heat over low heat. Add 1/2 of the patties and cook, turning occasionally for around 6-8 minutes or until lightly golden, remove and keep warm in the preheated oven.

Meanwhile, to make the lemon herb yoghurt, combine the yoghurt, lemon rind, coriander, parsley and green shellots in a small bowl.

Serve the warm patties with the lemon and herb yoghurt, salad leaves and pita bread.