Spicy Moroccan Vegetable Patties

These patties are a great standby for a quick lunch or dinner and the recipe is easily increased for a crowd of diners.  I have used grated pumpkin or sweet potato instead of carrot in the past and they worked equally as well as the carrot. 

700g salad potatoes, peeled and chopped

1/2 cup dried red lentils, rinsed

1 1/2 Tblsp olive oil

1 onion, finely chopped

2 tsp Moroccan seasoning (use 3 tsp if you want  them to be spicier)

1 courgette, grated

1 carrot, peeled and grated

1 egg, lightly beaten

1 Tblsp chopped fresh coriander leaves

1/2 cup couscous

mango chutney and salad leaves, to serve with the patties

Cook the potato in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender.  Drain well and reduce the heat of the saucepan to low.  Put the potatoes back in the pan and mash them roughly.  Remove them from the heat and set them aside to cool slightly.  

Meanwhile, put the lentils in a small saucepan and cover them with cold water. Bring them to the boil over a medium-high heat then reduce the heat to low. Simmer the lentils, partially covered, for 10 to 15 minutes or until they're tender. Drain them well.

Heat 2 teaspoons oil in a small frying pan over a medium heat. Add the onion and cook it for 3 to 4 minutes or until it's nice and soft.  Add the seasoning and cook it for about a minute, stirring it around until it's fragrant.  Remove the pan from the heat and then tip the onion and seasoning mixture, cooked lentils, grated courgettte and carrot, beaten egg and chopped fresh coriander to the roughly mashed potato. Stir everything together until well combined.  Using about 1/4 cup of mixture at a time, shape the mixture into approximately 12 patties.

Put the couscous in a shallow bowl.  Gently dip the patties in the couscous to coat them.  Shake off any excess couscous. Refrigerate the patties for 15 minutes, if time permits, for them to firm up.  Heat the remaining oil in a large frying pan over a medium heat.  Cook the patties in batches, adding more oil if necessary, for 3 to 4 minutes each side or until golden and heated through.  Serve the patties with mango chutney and salad leaves.