Sprouted lentil bites with coriander lime sauce
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.