Thai Lentil Patties with Lemongrass Rice and Coconut Yoghurt

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 11, 2018.

Add 1-2 teaspoons of curry paste to patties depending on your spice preference. For best results, use a non-stick pan for cooking patties.

Ingredients

Prepare ingredients. Combine rice, water, salt and lemongrass and lime paste in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice cooks, use a fork to mash lentils in a large bowl then add all remaining Thai lentil patty ingredients. Season and mix to combine. Using a ¼ cup measure, shape mixture into patties, about 2cm-thick.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook patties for 2-3 minutes each side, until browned and cooked through. Add a little more oil when turning patties over, to help them crisp up. Set aside on a paper towel.
While patties cook, prepare the slaw. Thinly slice bok choy, peel and grate carrots. Toss together in a large bowl, along with sweet chilli sauce and mayonnaise and season to taste.
Once rice has finished steaming, grate courgette and fold through rice.
To serve, divide lemongrass rice and Thai lentil patties between bowls. Top with a handful of bok choy slaw and a dollop of mango and turmeric coconut yoghurt.