LENTIL CAKES WITH A YOGURT DIP

Friday - - Food -

Prep time 10 min Cook­ing time 1 h Serves 4 FOR THE CAKES: 125g brown lentils 125g yel­low lentils 1 litre veg­etable stock 1 small leek, halved, sliced, and washed and drained 2 spring onions, sliced 1/2 aubergine, diced 2 small eggs, beaten 2 tbsp corn­flour 110g bread­crumbs Veg­etable oil, for deep-fry­ing TO SERVE: 250g yogurt 2-3 chives, snipped 1 pinch chilli pow­der, or paprika For the cakes: Com­bine lentils and stock in a large saucepan. Bring to the boil and then re­duce to a sim­mer un­til ten­der, about 30 min­utes. Drain and mash in a mix­ing bowl with the leek, spring onion and aubergine. Add eggs, corn­flour, and bread­crumbs, mix­ing well. Sea­son with plenty of salt and pep­per. Shape the mix­ture into four thick pat­ties be­tween oiled palms. Heat at least 10cm veg­etable oil in a heavy­based saucepan to 170°C , us­ing a ther­mome­ter to ac­cu­rately gauge the tem­per­a­ture. Deep-fry the pat­ties un­til golden-brown, turn­ing them over in the oil from time to time; about 4-5 min­utes. Re­move from the hot oil and drain on kitchen pa­per. To serve, spoon yogurt into a serv­ing bowl. Top with chives. Serve along­side the lentil cakes, gar­nished with a sprin­kling of chilli pow­der or paprika.

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