Indian-spiced Lentil Patties with Three-Fruit Chutney

Indian-spiced Lentil Patties with Three-Fruit Chutney
from Vegan Planet by Robin Robertson, p 458

3 Tbsp olive oil
1/2 cup minced onion
1 cup cooked brown lentils, well drained
1 cup chopped cooked potato (baked, not boiled)
1/2 cup finely chopped cashews (opt)
2/3 cup dry bread crumbs
1 Tbsp minced fresh parsley
1 tsp curry, or more to taste
1/2 tsp salt
1/8 tsp cayenne (opt)
4 roti or other Indian flatbread, warmed
Chutney

1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Transfer to a food processor and add the lentils, potato, cashews, bread crumbs, parsley, curry powder, salt and cayenne. Process until well blended.
2. Shape the mixture into 8 small patties. Heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 5 minutes per side.
3. Place 2 patties end to end of the lower their of eat flatbrea, spread with chutney, roll up, and serve hot.
(*My Version: Saute onion in pan, add remaining ingredients minus the bread crumbs. Gently stir till heated through and serve.*)