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Shantis lentil patties on red beet vegetables

Indian style lentil patties combined with the red power root vegetable - simply delicious.

An explosion of the senses.

Ingredients for 4 people:
200g red or yellow lentils
1 shallot
1 clove of garlic
2 teaspoons olive oil
4 beetroot tubers (600 g)
1 red onion
100 ml vegetable stock
¼ cup parsley, chopped
1 egg
1-2 tablespoons of breadcrumbs
200g Crème fraîche
2 teaspoons Shanti Tandoori Masala
1 teaspoon limejuice
salt and freshly ground pepper
¼ cup coriander leaves, chopped

1. Wash lentils and cook for about 15 minutes in water. Peel the shallot and garlic and chop finely. Heat 1 teaspoon of oil in a frying pan and fry the shallots and garlic.
2. Peel the beetroot and cut into sticks. Peel the red onion and cut into rings. Heat 1 teaspoon of oil in a saucepan and sauté onions. Add the beetroot and fry on low heat. Pour in chicken stock and simmer covered for around 15 minutes until beetroot is soft.
3. Drain the lentils in a colander and combine with the shallots, garlic, parsley, egg and bread crumbs. Season with salt and pepper. Form mixture into 12 patties. Heat oil in a pan and fry patties for 5-7 minutes until golden brown. Drain on paper towels.
4. Add crème fraîche to red beets and season with Shanti Tandoori Masala, lime juice and salt to taste. Sprinkle patties with coriander and serve.