Spicy Lentil Casserole with Cauliflower Patties

16 Ingredients

Number of servings

200grams red lentils, washed and drained
1 cup self-raising flour
3 cup basmati rice, steamed (to serve)
1tablespoons mild Indian curry paste
500grams cauliflower florets
1/2 cup coriander leaves, roughly chopped (extra coriander leaves to serve)
4 cm piece ginger, grated
1 large brown onion, finely chopped
1 cup parmesan, finely grated
1 pinch pepper (for seasoning)
200grams Greek-style yoghurt (to serve)
1tablespoons olive oil
1 egg, lightly beaten
2 garlic cloves, crushed
1L vegetable oil (for frying)
1 pinch sea salt ground (to taste)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

Heat oil in a large saucepan over medium heat. Add onion, ginger and garlic and cook, stirring often, for 3-4 minutes or until soft. Stir through seasoning.

Step 2 of 7

Add lentils and 3 cups water. Bring to the boil, reduce heat to low and simmer, covered for 1 hour or until lentils are tender. Check lentils often to make sure all liquid has not evaporated. Season well with salt and pepper.

Step 3 of 7

Meanwhile, bring a saucepan of water to the boil. Add cauliflower and cook for 4-5 minutes or until tender. Drain and roughly chop. Transfer to a large bowl to cool.

Step 4 of 7

Sift flour over cauliflower. Add coriander, parmesan and egg. Season with salt and pepper. Add 2 tablespoons of water and stir until a thick batter forms.

Step 5 of 7

Add enough oil to a saucepan or frying pan to cover base. Drop cups of mixture into oil, cooking 3-4 at a time, for 2-3 minutes on each side or until golden. Transfer to a plate and cover to keep warm, whilst you cook remaining fritters.

Step 6 of 7

Spoon rice onto serving plates. Top with cooked lentils and cauliflower patties.

Step 7 of 7

Add a dollop of yoghurt and coriander.