Return to listing

Chilladas

These spiced lentil cakes really are delicious. Serve with a home-made tomato sauce.

 
 

Method

Place the lentils in a large saucepan with 2 pints (1.2 litres) water. Bring them to the boil, then cover and simmer gently for 35-40 minutes or until they are mushy. Meanwhile, peel and finely chop the carrots and onions. Then, heat the butter in a large frying pan and soften the onions, garlic and carrots in it for 5 minutes; now add the chopped pepper and cook for a further 5-10 minutes.

Next, season the lentils and tip them into a bowl to mash them to a pulp with a fork – but not too smooth. Now mix in the vegetables, cayenne, mace, herbs and tomato purée and leave the mixture to cool. Then divide and shape the mixture into 24 small rounds. Dip the chilladas first into the beaten egg, then into the breadcrumbs, and shallow-fry in batches in about ¼ inch (5 mm) of oil for about a minute on each side or till golden. Drain on kitchen paper before serving.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Classic Fresh Tomato Sauce Serves 2-3 (enough for 350g pasta)

Classic Fresh Tomato Sauce

One of the best pasta sauces of all, and it can be made ahead and re-heated (it even freezes well).

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Eggs
28 Aug 2015 18:46
Coffee Break Romaine
28 Aug 2015 14:29
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Cooking couscous
26 Aug 2015 07:39
Books Recipes for 1
05 Aug 2015 09:50
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Indoor plants
21 Aug 2015 13:00
 
NetObserver
CMS solutions by REDtechnology.com