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Title: Za'tar Spiced Bean Patties With Curry Sauce
Categories: Beans, Middle-east
Yield: 4 Servings

1 lg Yukon Gold potato;
- peeled & diced
1 md Carrot; chopped
1 c Cooked brown lentils;
- well drained
1 c Cooked chickpeas;
- rinsed & drained
1 cl Garlic; crushed
2 tb Dried za'tar
Salt
2 tb Olive oil; divided
1 sm Onion; chopped
1 tb Curry powder
1/2 ts Natural Sugar
1/2 ts Cayenne
1/2 c Tomatoes; diced,
- fresh or canned,
- well drained
3/4 c Plain unsweetened non-dairy
- milk; up to 1 c

Steam the potato and carrot over boiling water until tender, about 10
minutes. Set aside to cool. Blot dry.

Blot the lentils and chickpeas dry and place in a food processor. Add
the potato and carrot, garlic, za'tar, and salt to taste. Pulse to
combine, being careful not to overprocess, so that some of the
texture remains. Shape into 4 large or 8 small patties. If the
mixture is too soft, add a small amount of oats, bread crumbs, or
ground nuts.

Preheat the oven to 275?F. Heat 1 tb oil in a large non-stick
skillet over medium-high heat. Working in batches, add the patties
and cook, turning once, until they are browned on both sides, about 3
minutes per side. Place the browned patties on a baking sheet and
keep warm in the oven.

Heat the remaining 1 tb olive oil in a medium-sized saucepan over
medium heat. Add the onion, cover, and cook until softened, about 5
miutes. Stir in the curry powder, sugar, and cayenne, then add the
tomatoes. Simmer until the tomatoes break up and become saucy, about
5 minutes.

Place the sauce mixture in a blender and process until smooth. Add as
much of the nondairy milk as needed to achieve the desired
consistency. Return the sauce to the saucepan and beat over low heat,
then taste and adjust the seasonings, if needed. Serve the patties
topped with the sauce.

Recipe by Vegan Planet by Robin Robertson

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