Lentil cakes

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Serves: 4

By monkeyfuff



  • 1 onion diced

  • 60ml olive oil

  • 1 tbsp cumin seeds

  • 1/2 bunches coriander leaves picked

  • 125g chickpeas

  • 10 curry leaves

  • 250g yellow lentils (channa dhal)

  • 4-5 dried red chillis


<ol> <li>Soak the chickpeas and lentils in cold water overnight. Rinse well and drain.</li> <li>Whizz to a rough paste in a food processor.</li> <li>Put the cumin seeds, curry leaves, coriander, chillies and onion in a food processor and whizz to a paste.</li> <li>Add the chickpea mixture and whizz again.</li> <li>With the processor still running, add 60ml olive oil in a steady stream - you should end up with a heavy paste that you can mould with a spoon.</li> <li>Heat a wok or saucepan that's two-thirds full of oil until it is hot enough to fry a small piece of the paste in 1 minute.</li> <li>Form the paste into quenelles using 2 spoons, or go a bit more free form and spoon into rougher shapes.</li> <li>Fry for 2-3 minutes on each side or until they are golden and crunchy.</li> <li>Serve with sweet chilli or spicy chilli sauce.</li> </ol>

Handy Hint

<p>just go with the rougher shapes, it looks more authentic.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • pulses

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  • monkeyfuff 25/01/08 07:32

    a delicous healthy snack that is easy to make and is just something a little bit different. You can make up the paste in advance and just cook off as and when required.Its not overly spicy and a good way to introduce textures and spices.