Red Lentil & Rice Patties with Coconut-Mint Sauce

This is confusing. So I saw this meal on Fat Free Vegan’s Facebook last week and it sounded delicious. I decided that if I could find mint at the farmers market on Saturday, I would make it, because I had everything else. I did snag the second to last bag of mint at the farmers market, but I read the recipe wrong and thought I didn’t have enough red lentils. I used 1/2 cup of red and a 1/2 cup of black, when really the recipe called for 1/2 cup of red. Regardless, this tastes amazing, but the black lentils made everything gray, so these weren’t as pretty as Susan and the blog, Albion Cooks, that Susan used to make the recipe. The shredded coconut I had was sweetened (also, I don’t like shredded coconut). Instead, I googled “coconut mint sauce” and found this amazing recipe.

Spicy Coconut-Mint Sauce:

  • 1/2 cup unsweetened coconut milk (I used light)
  • 1/4 cup mint leaves
  • Three 1/4-inch slices of fresh ginger
  • 2 garlic cloves
  • 2 tablespoons fresh lime juice (my lime was bad, so I used a lemon)
  • 1 jalapeño
  • 1 tablespoon cilantro

In a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeño and cilantro and puree until smooth. Season the sauce with salt and pepper if you’d like.

After I made the recipe, I read Susan’s blog post and she also didn’t have the ingredients and made a few adaptations. My adaptation of her adaption was closer to the original recipe. You might want to triple check the ingredient list before you try this one. I do strongly recommend it though. It’s a super easy recipe, especially if you use a rice cooker, and the flavor combination (cumin, red pepper flakes, mint and jalapeño) is phenomenal.


    1. You could leave the jalapeño out if that would be too spicy. I think it would still taste good. Or you can make Susan’s coconut mint sauce. There is no jalapeño in that recipe.

      Sent from my iPhone

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