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This recipe idea came about for two reasons. Firstly, I had some left over mashed potato and secondly I wanted something quick, spicy and tasty. Hmmm – What to have?
I do love the taste of curry and I thought about making some patties or rissoles but was wary that whatever I made had to have some substantial flavour. What’s the point in making something that tastes of little or nothing?
Rather than providing a detailed recipe here i’ll just give you the idea as I obviously don’t know how much left over mash you might have to hand.
To serve you can make a Cucumber and Mint Raita, see below. So…
For the patties –
Quantity of left-over Mashed Potato
1 Cup of Red Lentils
2x med White Onions
2x Cloves of Garlic
1 Inch of peeled Fresh Ginger Root
2-4 tsp of Curry Powder
2 tsp Turmeric Powder
1-2 tsp Garam Masala or something like this – http://www.amazon.co.uk/gp/product/B00CBC34SK/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1 )
1/2 cup Water
1 tsp Vegetable Stock
Approx 1-1.5 cup of Wholewheat flour
For the Cucumber and Mint Raita
1-2 Tblsp Plain Soy Yogurt
1 inch of Cucumber finely sliced
1 Tsp of Mint Sauce
Squeeze of Lemon Juice
1/2 tsp Salt or Herbamare
Rinse the lentils and cover with water (approx 2.5 x volume of lentils) in a saucepan.
In a food processor chop the peeled ginger root, garlic and onions until very finely chopped, add the spices and a tbsp of water and the stock powder, until you have a curry paste. Add this to the saucepan with the lentils and bring to the boil and simmer for about 25 minutes until the water has been absorbed and the lentils are a mush.
Put the cooked lentils back into the food processor once cooled a little and process until smooth. Add the potato and briefly process to mix thoroughly. Finely stir in the flour and process to incorporate. You should have a sticky dough, that would hold its shape when spooned onto a baking sheet. If it is too lose, add additional flour.
Spoon onto a baking sheet covered with a non-stick teflon sheet to create medium sized quenelles (look it sounds much better and looks much better than a dollop)!
Bake in the oven at 180c for 20-25 minutes until cooked through and lightly browned on the outside. You may need to let them cool before they will peel off the Teflon sheet. You can re-heat them before serving or serve straight-away on a small crisp salad of grated carrot, or crunchy iceberg lettuce and red onion rings, with the raita or any Indian pickle or chutney.
To make the Mint and Cucumber Raita:
To a medium bowl, add all the ingredients and mix well. Ideally refrigerate for an hour before serving.