Brown Rice and Lentil Fritters
There’s a word to describe these curry-flavoured fritters: habit-forming. There’s no real substitute for the brown rice; the toothsome quality it maintains (even after cooking) is an essential part of the dish’s overall texture—and success. To make the patties, we cooked lentils, sweet potatoes and brown rice down to a paste and shaped them with […]
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1 tbsp (15 ml) lime juice
- 1 tsp curry powder
- 1 tsp (5 ml) harissa paste
- 1 onion, thinly sliced
- 1/4 cup (60 ml) olive oil
- 2 tbsp curry powder
- 2 1/4 cups (560 ml) water
- 1 cup (130 g) grated sweet potato
- 3/4 cup (160 g) dried Puy lentils, rinsed and drained
- 3/4 cup (150 g) brown rice, rinsed and drained
- 1 tbsp (15 ml) harissa paste
- 1 tbsp (15 ml) soy sauce
Instructions
- In a bowl, whisk together all the ingredients. Refrigerate until ready to serve.
There’s a word to describe these curry-flavoured fritters: habit-forming. There’s no real substitute for the brown rice; the toothsome quality it maintains (even after cooking) is an essential part of the dish’s overall texture—and success. To make the patties, we cooked lentils, sweet potatoes and brown rice down to a paste and shaped them with our hands.