Lentil balls with lime and smoked paprika

INGREDIENTS

2 tablespoons olive oil

1 onion, finely diced

1 carrot, finely diced

1 teaspoon smoked sweet paprika

1 teaspoon harissa

180g red lentils, rinsed

500ml vegetable stock

1/2 cup chopped coriander

2 limes, finely grated zest

1 egg

50-100g dried breadcrumbs

sea salt and freshly ground black pepper

vegetable oil, for deep-frying

METHOD

Heat the olive oil in a saucepan over medium heat, add the onion and carrot and sauté for 3–4 minutes or until softened or translucent. Stir in the paprika and harissa and cook for 30 seconds. Add the lentils and stir well. Pour in enough stock to cover, bring to the boil, reduce the heat and simmer, adding more stock as necessary, for 15 minutes or until the lentils are tender and all the liquid has been absorbed. Transfer to a bowl and leave to cool slightly.

Add the coriander, lime zest and egg to the lentil mixture along with enough breadcrumbs to bring the mix just together but is not too dry. Season with salt and pepper. Roll the mixture into golf ball-sized balls.

Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry 6–8 balls at a time for 3–4 minutes or until golden. Drain on kitchen paper. Sprinkle with salt and serve.

#bitesize #lentil #lime #paprika #happies