Lentil Paties

2 tablespoons polyunsaturated vegetable oil
1 clove garlic, peeled and crushed
1 onion, peeled and finely chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
225 g/8 oz brown lentils
450 ml/3/4 pint water
salt
freshly ground black pepper
4 tablespoons plain wholemeal flour
11/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon mango chutney, chopped
polyunsaturated vegetable oil for shallow frying
Dressing:
150 ml/1/4 pint plain low-fat yogurt
1 clove garlic, peeled and crushed
1 tablespoon chopped parsley

Heat the oil in a large pan. Add the garlic, onion, celery and carrot and saute until the vegetables begin to soften.

Add the lentils, water, salt and pepper. Bring to the boil, then lower the heat, cover and simmer for about 1 hour until the lentils are soft and all the liquid is absorbed.

Add 2 tablespoons flour, the spices and chutney to the pan and mix well. Continue to cook gently for 2 to 3 minutes, stirring constantly. Adjust the seasoning, if necessary. Turn the mixture on to a plate and leave until cool enough to handle.

Divide the mixture into 18 equal pieces and form each one into a patty, about I cm/1/2 inch thick. Coat with the remaining flour. Heat a little oil in a frying pan and fry the lentil patties, a few at a time, until crisp and golden brown, turning them once.

Mix together the yogurt, garlic and parsley for the dressing. Serve the patties on a bed of rice, topped with the yogurt dressing.

SER VE.5 6