Indian Crispy Cheese and Curry Lentil Balls


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.