Indian Crispy Cheese and Curry Lentil Balls
Ingredients
| 1 cup red lentils | ||
| 4 spring onions, chopped | ||
| 2 cloves garlic, crushed | ||
| 1 tsp ground cumin | ||
| 1 cup fresh breadcrumbs | ||
| 1 cup grated cheddar cheese | ||
| 1 large zucchini, grated | ||
| 1 cup cornmeal | ||
| kosher salt and black pepper to taste | ||
| oil for deep frying |
- Place the lentils in a saucepan and cover with water.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes or until tender. Drain.
- Combine half the lentils in a food processor with the spring onions and garlic and process until smooth.
- Transfer to a large bowl, then stir in the remaining lentils, cumin, salt, pepper, breadcrumbs, cheese and zucchini. Mix until well combined.
- Roll level teaspoons of the mixture into balls and toss lightly in cornmeal to coat.
- Fill a large saucepan or deep fryer 1/3 full with oil and heat to 350 degrees.
- Cook the lentil balls in small batches for about 1 minute for each batch, or until golden brown and crispy.
- Drain on paper towels.
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