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Red Lentil & Red Rice Patties with Aïoli
This vegetarian delight is great all year round. The garlic and onion are true complements to the lentils and tofu, and Bhutanese red rice gives the patties a rich texture. They may very well remind you of falafel – you'll even want to put them in pita and dribble them with tahini sauce for a delicious lunch.
Tips: Look for Bhutanese red rice at gourmet stores and online. If you can't find it, substitute red cargo rice or regular red rice. Increase the amount of hot pepper flakes if you like more heat.
Makes 28 patties
2 cloves garlic, minced
1⁄2 cup mayonnaise
2 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
1 tsp extra virgin olive oil
Salt and black pepper
Directions to Make Aïoli
In a small bowl, whisk together garlic, mayonnaise, mustard, lemon juice and oil. Season to taste with salt and pepper. Set aside.
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1⁄2 cup finely chopped onion
10 oz firm tofu, puréed
3 cups cooked Bhutanese red rice, cooled
11⁄2 cups cooked red lentils, cooled
1⁄2 cup panko bread crumbs
1 tsp ground cumin
1⁄2 tsp hot pepper flakes
1⁄4 cup cornstarch
Directions for Patties
Patties: In a medium nonstick skillet, heat olive oil over medium heat. Sauté garlic and onion for about 3 minutes or until onion is softened and translucent.
In a medium bowl, combine onion mixture, tofu, rice, lentils, panko, cumin and hot pepper flakes. Sprinkle cornstarch on a sheet of waxed paper or parchment paper. Form mixture into twenty-eight 11⁄2-inch (4 cm) patties. Dust both sides of each patty with cornstarch.
In a large nonstick skillet, heat 1 tbsp. vegetable oil over medium-high heat. Working in batches, fry patties, turning once, for about 5 minutes per side or until golden brown on both sides, adding oil and adjusting heat as needed between batches. Serve with aïoli.