Name: Lentil Patties with Curry Sauce
Ingredients: LENTIL PATTIES-----; 1/2 c Lentils -- orange; 1/4 c Rice, brown -- uncooked; 4 c Vegetable stock OR; 4 c ;water -- plus; 1 tb Liquid aminos; 1 tb Canola oil; 1/2 Bell pepper, red -- diced; 1/2 Onion, yellow -- diced; 2 tb Rice flour or whole wheat; Pastry flour; 1/2 c Rolled oats (or 3/4 cup); 2 tb Mustard -- prepared; 1 ts Sage; 1 ts Marjoram; 1/4 ts Cayenne pepper (or 1/2 t); 1 tb Parsley, fresh -- chopped; (or; 2 T); 1 ts Salt; 1/4 c Tahini; 1 Canola oil for frying (or 2; T); CURRY SAUCE-----; 2 tb Canola oil; 1/2 c Onion, yellow -- chopped; 1/2 c Pineapple chunks -- fresh; 1 Banana -- sliced; 1 Apple, red -- cored and; Sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Main dish	6	Servings

INGREDIENTS

		LENTIL PATTIES—–
1/2	c	Lentils — orange
1/4	c	Rice, brown — uncooked
4	c	Vegetable stock OR
4	c	;water — plus
1	tb	Liquid aminos
1	tb	Canola oil
1/2		Bell pepper, red — diced
1/2		Onion, yellow — diced
2	tb	Rice flour or whole wheat
		Pastry flour
1/2	c	Rolled oats (or 3/4 cup)
2	tb	Mustard — prepared
1	ts	Sage
1	ts	Marjoram
1/4	ts	Cayenne pepper (or 1/2 t)
1	tb	Parsley, fresh — chopped
		(or
2		T)
1	ts	Salt
1/4	c	Tahini
1		Canola oil for frying (or 2
		T)
		CURRY SAUCE—–
2	tb	Canola oil
1/2	c	Onion, yellow — chopped
1/2	c	Pineapple chunks — fresh
1		Banana — sliced
1		Apple, red — cored and
		Sliced
1/2	c	Apple juice
1	tb	Rice flour
2	ts	Tomato sauce
2	ts	Curry powder
1	ts	Salt (opt)
1/4	ts	Cayenne pepper (or 1/2 t)
1	ts	Cumin
1/2	ts	Black pepper
1/2	ts	Allspice
1	ts	Garlic, fresh — minced
1	ts	Ginger root, fresh —
		Grated

INSTRUCTIONS

Patties: Place lentils, rice and vegetable stock (or water and liquid
aminos) in a large pot. Bring to a boil, cover, reduce to a simmer and cook
until most of the liquid is absorbed and lentils and rice are very soft,
about 30 to 45 minutes.
Meanwhile, heat oil over medium heat.Saute bell pepper, onions and celery
until soft, about 5 to 7 minutes.When lentil mixture has finished, remove
from heat and stir in sauteed vegetables. Stir in remaining patty
ingredients, except oil for frying. Set aside until cool enough to handle.
Form mixture into 12 patties, approximately 1/4 inch thick. Heat oil in a
large pan over medium heat. Fry patties until well-browned on both sides,
about 7 to 10 minutes. Remove and drain on paper towels. Keep warm until
serving time.
Curry Sauce: In a saucepan, heat oil over medium heat. Add onion,
pineapple, banana and apple, and saute until slightly soft, about 5
minutes. Add water and apple juice, cover and cook until soft and pulpy,
about 7 to 8 mnunutes. Remove from heat and puree in a food processor or
blender until smooth. Return to saucepan, add remaining ingredients and mix
well. Heat until warm. Serve warm over patties. serves 6.
Third place winner in Vegetarian Times' recipe contest.
Per serving: 300 cal; 20 g prot; 11 g fat; 40 g carb; 0 chol; 454 mg sod; 5
g fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE
Recipe By     :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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