Crispy Lentil Cakes
  • 12-20
  • 8
  • 25
Indians love making little pan-fried kebabs or cakes to serve with drinks when they have friends over. A different lifestyle means these now serve as a light meal instead but they remain very versatile. I have added some extra bits for flavour and crunch, you can add others if you like. These are great as they are and delicious with a side salad but in true Indian style, they would be served with a herby coriander chutney or a sweet and tangy tamarind one.
Classic Tarka Daal
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Ingredients
  • 1 packet The Spice Tailor Classic Tarka Daal
  • ½ red pepper
  • 10g fresh coriander, leaves and stalks
  • 1 Indian green finger chilli or to taste
  • 1 small spring onion
  • 2 large slices of bread, crumbed
  • 200g floury potato, cooked whole and peeled (microwave is best and quick)
  • Vegetable oil to cook
Method
  1. Finely chop the pepper, coriander, chilli and spring onions (mostly green part)
  2. Heat 1 tsp. oil in a medium sized saucepan, add the spices from packet; cook for 30 seconds. Add the contents from the remaining pouches. Simmer for 6-7 minutes or until the lentils have really thickened. Cool completely (this can be done the night before).
  3. When the potato is done, peel and mash with a fork, mix with the chopped bits, crumbs and thickened lentils (if they don’t keep their form, add more crumbs). Add a little salt (around ¼-1/3tsp or to taste). Set aside for 10 minutes and form into little or large balls (depending on how big you want them). They should easily keep their shape.
  4. Heat a good splash of oil in a large non-stick frying pan. Gently flatten the balls into discs and add to the pan; adding as many as you can. Cook over a medium flame until golden on both sides. Drain on kitchen roll as you make the next batch. You might need to wipe the pan between batches.
  5. Serve hot as they are, with a side salad, with coriander chutney and a herbed yoghurt dip.
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