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Crispy cheese and curry lentil balls

A recipe from the Good Food collection.


Crispy Cheese and Curry Lentil Balls
Crispy Cheese and Curry Lentil Balls
250 g (9 oz/1 cup) red lentils
4 spring onions (scallions)
1 large zucchini (courgette)
2 garlic cloves, crushed
1 teaspoon ground cumin
80 g (3 oz/1 cup) fresh breadcrumbs
125 g (4½ oz/1 cup) grated cheddar cheese
150 g (5½ oz/1 cup) polenta
oil, for deep-frying


1. Put the lentils in a saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, or until tender. Drain.

2. Meanwhile, chop the spring onion and grate the zucchini.

3. Combine half the lentils in a food processor or blender with the spring onion and garlic. Process until smooth. Transfer to a large bowl, then stir in the remaining lentils, cumin, breadcrumbs, cheese and zucchini until well combined. Roll level teaspoons of the mixture into balls and toss lightly in the polenta to coat.

4. Fill a heavy-based saucepan one-third full of oil and heat the oil to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook small batches of the lentil balls in the oil for 1 minute each batch, or until golden brown, crisp and heated through. Carefully remove with tongs or a slotted spoon and drain on crumpled paper towel. Serve hot.

Main ingredient:
Lentils, Onion/Leek, Cheese
Side Dish


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