Lentil Patties

01Method

1. 1

   Peel the potatoes, cut them into larger chunks, and place them in a pot with the turmeric. Cover with boiling water and simmer for approximately fifteen minutes until tender. Drain and set aside.

2. 2

   Heat the ghee in a pan, add the onion and garlic, and cook briefly until fragrant. Stir in the tomato and cook until it releases its juices and the onion softens, about four minutes. Add all the spices and fresh herbs along with the lentils. Add some liquid, bring to a boil, then reduce heat and simmer for roughly fifteen minutes, stirring occasionally and adding water as needed.

3. 3

   Preheat the oven to 150°C (or 130°C for convection).

4. 4

   Toward the end of cooking, stir the coconut milk into the lentil mixture and mix well. Remove from heat and pour the lentils through a fine sieve, reserving the liquid for a sauce.

5. 5

   Spread the drained lentils on a baking sheet and bake for fifteen to twenty minutes until the mixture is dry and has formed a crust on top.

6. 6

   Pass the potatoes through a ricer or food mill, then combine with the dried lentils. Knead thoroughly until the mixture becomes a slightly firm, workable dough. Press the dough into round metal cutters approximately seven to ten centimeters in diameter and bake for another five minutes. Strain the reserved cooking liquid through a fine sieve to create a smooth sauce.

7. 7

   Serve the patties drizzled with a small amount of sauce alongside vegetable curry.