Sprouted lentil bites with co­rian­der lime sauce

Taste - - Eat -

READY IN 1 hour plus sprout­ing time SERVES 4 VEG­E­TAR­IAN GLUTEN FREE

2 cups Puy-style lentils 1 medium red onion, finely diced 2 cloves gar­lic, finely chopped 2 tsp ground cumin 2 tsp ground co­rian­der Hand­ful co­rian­der leaves, roughly

chopped, plus ex­tra to serve

1 tsp fine sea salt Olive oil, for fry­ing

CO­RIAN­DER LIME SAUCE

1 cup packed co­rian­der leaves and

ten­der stems, roughly chopped 1 clove gar­lic 1/2 green chilli, roughly chopped 1/2 tsp ground cumin 1/2 tsp fine sea salt 2 Tbsp lime juice 4 Tbsp ex­tra vir­gin olive oil

1 Sprout the lentils fol­low­ing in­struc­tions on p55. You should have ap­prox­i­mately 3 cups once sprouted.

2 Place sprouted lentils, red onion, gar­lic, cumin, ground co­rian­der, co­rian­der leaves and sea salt in the bowl of a food pro­ces­sor and pulse un­til finely ground.

3 Shape ta­ble­spoon­fuls of mix­ture into balls and flat­ten to form small, bite-sized pat­ties – you should get about 24 bites. Place on a plate in a sin­gle layer and chill for at least 30 min­utes (they will store in the fridge like this for 2-3 days).

4 To make co­rian­der lime sauce, place all the in­gre­di­ents ex­cept oil in a blender and blend to com­bine. Add ex­tra vir­gin olive oil and con­tinue blend­ing un­til smooth.

5 Heat a gen­er­ous glug of olive oil in a large fry­ing pan on medium heat and cook lentil bites in batches un­til golden on both sides. Serve im­me­di­ately with a gen­er­ous dol­lop of co­rian­der lime sauce and a sprin­kle of co­rian­der leaves.

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