This is another recipe adapted from the Vegan Planet cookbook. The cookbook suggests serving the patties with three-fruit chutney. That’s not available for Martin, but I find that either homemade cilantro-coconut chutney or else a cilantro-avocado spread make a nice alternative. Another variation is to dice fresh curry leaves (if you can find them) and sauté them with the squash, then decrease the curry powder accordingly.
1/2 cup minced onion (I substitute celery)
1/2 cup lentils, pre-soaked
1 cup diced butternut or acorn squash
1/2 cup raw almonds, pre-soaked
2/3 cup sunflour (or sesame seeds, soaked and dried)
1/4 cup minced parsley leaves
2 tsps curry powder
1/2 tsp salt
1/8 tsp cayenne (I leave this out)
Cook the lentils and drain them well. Bake or sauté (do not boil, because it makes the patties too wet) the squash until soft. Heat a spoonful of olive oil in a frying pan, add the onion, cover, and cook five minutes until soft. Transfer the onion to a food processor, leaving as much oil as possible in the frying pan. Add the remaining ingredients to the food processor and process until smooth. Form into patties, about ½-inch thick. Add some more oil to the frying pan and fry the patties until browned on each side.