Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Snacks

Indian Spiced Lentil + Spinach Patties.

Great little patties : eat them hot or cold: food to go:

or make a meal of them…they deserve it ! 🙂

spiced lentil patties

Perfect, delicate, spicy, little patties….

… and here’s how:

Ingredients:

Makes 16-18 patties   

  • 225gms. puy lentils
  • 1.5 tbs. oil – vegetable ghee or vegetable oil
    spices, finely chopped onion, 500gms. shortcrust pastry, fresh coriander, ginger and garlic, puy lentils
  • 1 large onion
  • 150gms. spinach
  • 2 cloves garlic
  • 2cm fresh ginger
  • 2 tsps. coriander seeds
  • 2 tsps. cumin seeds
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1/2 scant tsp.ground black pepper
  • 1/2 – 1 tsp. chilli powder
  • juice 1/2 lemon
  • 750ml. warm water
  • 2 tbs. chickpea/besan/gram flour
  • 500gms. shortcrust pastry : white or wholemeal ( I used ready-made, but feel free to make your own!)
  • 1 tsp. turmeric / 1/2 tsp. chilli powder/2 tbs. oil/2tbs. non-dairy milk to baste pastry.

Method:

  • Peel and finely chop onion.
  • Peel and crush garlic cloves.
  • Peel and finely grate ginger.
  • Wash and strain lentils.
  • Wash and chop spinach into fine ribbons.
  • Grind coriander, cumin, chilli, turmeric, pepper, and salt to a fine powder.

 

  • In a deep sided pan,on a medium-high heat add 1.5 tbs. ghee/oil.
  • Saute  chopped onions: 5 mins.
  • Add garlic and ginger: sauté 30 secs.
  • Add ground spice and salt : sauté 30 secs.
  • Add washed and strained lentils : sauté 3 mins.
  • Add 750ml. warm water.
  • Boil hard : 5 mins.
  • Reduce heat to a low setting, cover, and cook gently until lentils are tender: 60 mins.
  • Add spinach: cover and simmer: 10-15 mins.
  • Toward end of cooking, remove lid, turn up heat.  Cook for 15 mins. to drive off any extra liquid.  Avoid burning.
  • Taste.  Adjust seasonings accordingly.
  • Add juice 1/2 lemon.
  • Remove from heat.
  • Allow to cool: 15-20mins.
  • Add 2 tbs. chickpea/gram/besan flour.  Stir to combine.

Set aside.

  • Roll out pastry to a rectangle approx: 60cm x 30cms.
  • Cut out circles approx: 12cms. in diameter.
  • Scoop excess pastry together and re-roll. (you could make triangular patties …but somehow these patties really need to be curved…?
  • Makes approx. 16-18 circles.
  • Mix 1 tsp.turmeric/1/2 tsp. chilli powder/2 tbs. oil/2 tbs. non-dairy milk together to baste and seal pastry.

Make patties:

  • On a plate, baste one side of pastry circle with turmeric oil.
  • Place 2-3 tsps. lentil mix in centre of pastry circle.
  • Baste edges with turmeric oil.
  • Fold pastry in half and seal.
  • Cut a small hole in top of patties and baste with turmeric oil.
  • Place on a lined, oiled baking tray.
  • Repeat process for each patty.
  • There will probably be a little lentil mix left over …but better to have too much than not enough…! 🙂
  • Bake patties: Gas Mk 7/ 220C 25-30 mins. until golden.

Serve hot/warm or cold.

Try them with a crunchy cabbage/cucumber and radish salad with a spiced yogurt dressing….and a sweet hot chutney ….

Enjoy

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Peace

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শান্তি

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for sharing

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