Whether you need to use leftover mashed potato or are craving something crispy, these Curried potato patties are what you need. Serve with zucchini salad and dig in!
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
600g brushed potatoes, peeled, chopped
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 tsp Keen’s Traditional Curry Powder
420g can Coles Lentils, rinsed, drained
1 zucchini, cut into thin strips lengthways
⅔ cup (190g) Coles Natural Yoghurt
1 tsp Coles Ground Cumin Seeds
120g pkt Coles Australian 4 Leaf Salad
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potato in a saucepan of boiling water until tender. Drain well. Return to pan. Use a potato masher or fork to mash until almost smooth.
Step 2
Meanwhile, heat 1 tbs of the oil in a medium frying pan over medium heat. Add the onion. Cook, stirring, for 2-3 mins or until onion softens and colours slightly. Add the curry powder and cook for 30 secs. Add the lentils and toss to combine. Remove from heat.
Step 3
Heat a large frying pan over high heat. Add half the zucchini and cook for 1 min each side or until tender. Repeat with remaining zucchini. Set aside to cool.
Step 4
Add lentil mixture to mash and combine. Divide mixture into 8 portions. Shape each portion into a patty, pressing firmly to shape. Heat 1 tbs of remaining oil in a frying pan over medium heat. Cook patties, in batches, for 2-3 mins each side or until golden brown and heated through.
Step 5
Combine yoghurt and cumin in a bowl. Combine the zucchini, salad leaves and remaining oil in a bowl. Serve patties and salad drizzled with yoghurt mixture.
