Dhal to Go

1 tsp grapeseed oil
500g pkt The Spice Tailor Classic Tarka Daal
400g brushed potatoes, peeled, steamed and mashed
1/4 small red capsicum, finely chopped
2 tbs coriander leaves and stalks, washed and finely chopped
1 green chilli, washed, deseeded, finely chopped
1 spring onion, topped and tailed and finely chopped
1 cup fresh breadcrumbs made from day-old bread
1/4 cup grapeseed oil, extra

Heat the oil in a medium frying pan over medium-high heat.

Add whole spices from the daal packet.

Cook, stirring for 30 seconds or until aromatic.

Add the sauce and lentil mixtures from the daal packet.

Bring to the boil, reduce heat to low, simmer for 7-8 minutes or until mixture thickens.

Transfer to a large bowl and place in the fridge for 2 hours or until cold.

Stir the mashed potatoes into the daal mixture with the capsicum, chopped coriander, chilli, spring onion and breadcrumbs.

Place in the fridge for 10 minutes to chill, you can leave this mixture in the fridge for up to 24 hours.

Shape tablespoons of daal mixture into patties.

Heat 1 tbs of extra oil in a medium non-stick frying pan over medium-high heat. add one third of the patties.

Cook for 2 minutes on each side or until golden and heated through.

Transfer to a plate lined with paper towel.

Repeat in 2 or more batches with remaining oil and patties.

This works if fried in less oil, one side seems to absorb the oil and the other is almost dry fried and this works.