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.


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