Red Lentil and Rice Patties with Coconut-Mint Sauce

Ingredients
1 cup Red Bhutanese rice (brown rice should work too)
1/2 cup red lentils
3 1/2 cups water
3/4 tsp salt
1 tsp cumin seeds
1 large onion, finely diced
1/4 tsp red pepper flakes
1 tbsp. cornstarch
1-2 tsp sesame oil
Coconut-Mint Sauce (recipe follows)

Directions
 simplified the recipe by putting the first 7 ingredients into the rice cooker and cooking them until it shut off. If you don’t have a rice cooker, you may be able to cook it over low heat in a covered pan, as you would rice. Or, follow the instructions in the original recipe.
When the rice mixture is done (and the rice is completely tender), let it cool until it’s easy to handle. Add the cornstarch and mix gently. Shape into patties and fry in the sesame oil until browned on each side, about 3-4 minutes. Serve with sauce, below.
Oven option: Bake on silicone baking mat or parchment papers at 350 for 40 minutes, turning after 20 minutes. No oil needed

Coconut-Mint Sauce

1/4 cup toasted coconut
1 tablespoon ginger paste or 1 tsp. minced ginger
2 tablespoons chopped mint leaves
1/4 cup vegetable broth
2 tablespoons agave nectar (or other sweetener)
1 teaspoon soy sauce
1 tablespoon lemon juice
1 clove garlic
Puree all sauce ingredients in a blender until smooth.

Recipe found at: http://blog.fatfreevegan.com/2006/04/red-lentil-and-rice-patties-with.html