Vegan Recipe Collection Over 800 Vegan Recipes

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Put the mashed potatoes and cooked vegetables into a bowl. Mix well. Divide the mixture into 4cm/ 1 ½
inch balls. With lightly floured hands, flatten each ball to roughly 7.5cm/3 inch rounds. Coat with the flour.
Heat 3 tbsp of the oil in a large, wide frying-pan over medium heat. When hot, put in as many of the
potato patties as the pan will hold easily in a single layer. Fry for 2-3 minutes on each side until golden
and hot in the centre. Make all the patties this way, adding more oil as needed. Serve immediately.
Sweet and Sour Red Lentils – Tak Dal
The Ghoti community of West Bengal uses a fair amount of sugar in its food. Many of its dishes, such as
this dal, are sweet and sour. The sourness may be provided by thin slices of raw green mangoes in
season or tamarind. Eat this with plain rice and a selection of vegetables.
Ingredients
250g/9oz/ 1 ¼ cups red lentils
¼ ground turmeric
tbsp mustard or any other vegetable oil
½ tsp brown mustard seeds
½ tsp panch phoran
4 hot dried red chillies
1 bay leaf
1 ¼ tsp salt
2 tbsp thick tamarind paste or to taste
1 tbsp sugar or to taste
Method
Wash the lentils in several changes of water until the water runs clear. Put them in a medium-sized pan
with the turmeric and mix. Cover with 1 litre/ 1 ¾ pints/4 ½ cups water. Bring the lentils to the boil over
medium-high heat. Reduce the heat to low, cover partially and simmer for 40 minutes or until the lentils
are tender. Stir now and then during the last 10 minutes. When the lentils are cooked, mash with a spoon
to a pulp-like consistency.
Heat the oil in a large, wide, preferably non-stick pan of wok over medium-high heat. When hot, add the
mustard seeds. As soon as the pop, a matter of seconds, add the panch phoran, chillies and bay leaf. Stir
and fry for 5-6 seconds or until the chillies darken in colour. Add the cooked lentils, 150ml/5fl oz/ 2/3
cup water and the salt. Stir to mix. Add the tamarind paste, a little at a time to get the sourness you
desire. Add just enough sugar to balance the sourness. Bring to the boil. Turn the heat to a low and
simmer for 8-10 minutes. The finished dal should have the consistency of a thick puree.
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