These are small spiced patties, sometimes served as a starter in Indian restaurants. They look nice served on a bed of thinly sliced raw onion mixed with coriander leaves and sprinkled with lime (or lemon) juice.
Serves 3–4, or 6 as a starter
|225g minced lamb|
|1 small onion, peeled and quartered|
|225g tinned green lentils, drained weight|
|1 heaped teaspoon Seasoned Pioneers cardamom masala|
|1 teaspoon salt flakes|
|½ teaspoon black peppercorns, crushed with a pestle and mortar|
|1 small egg, beaten|
|1-2 tablespoons groundnut or other flavourless oil|
|1 rounded tablespoon seasoned flour|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
Place the quartered onion in a mini-chopper and chop finely, then add half the lentils and switch on again till the lentils have become a purée – you will need to push them down a couple of times in the chopper as you go. Now combine the puréed lentils with the meat, the rest of the lentils, the cardamom masala, salt and crushed peppercorns.
Use a large fork (or your hands) to mix everything well, then add the beaten egg an mix again. Now using your hands, form the mixture into 12 patties. To cook them heat 1 tablespoon or the oil in a large frying-pan and, when it’s hot, dip the patties into seasoned flour and fry them for 2-3 minutes on each side, adding more oil if necessary. Serve as above, with some mango chutney on the side.
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