INGREDIENTS

11/4 cups split red lentils

1 green bell pepper, seeded, and finely chopped

1 red onion, finely chopped

2 garlic cloves, crushed

1 tsp garam masala

1/2 tsp cayenne pepper

1 tsp ground cumin

2 tsp lemon juice

2 tbsp chopped unsalted peanuts

2 1/2 cups water

1 egg, beaten

3 tbsp all-purpose flour

1 tsp turmeric

1 tsp cayenne pepper

4 tbsp vegetable oil

salt and pepper

salad greens and herbs, to serve

Preparation Time 10 mins

Cooking Time 55 mins

Serves 4

Nutritional Information
Calories.... 409 Sugars....... 5g
Protein...... 19g Fat.............. 17g
Carbohydrate. 48g Saturates... 2g

METHOD

Put the lentils in a large saucepan with the bell pepper, onion, garlic, garam masala, cayenne pepper, ground cumin, lemon juice, and peanuts. Add the water and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 30 minutes, or until the liquid has been absorbed.

2Remove the mixture from the heat and leave to cool slightly. Beat in the egg and season to taste with salt and pepper. Leave to cool completely.

3With floured hands, form the mixture into 8 rectangles.

4Mix the flour, turmeric, and cayenne pepper together on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly.

5Heat the oil in a large skillet. Add the croquettes, in batches, and fry, turning once, for about 10 minutes, until crisp on both sides. Transfer to warm serving plates and serve the croquettes with crisp salad greens and fresh herbs.