LENTIL CHILLI CAKES
200g maris piper small potatoes, 125g lentils cooked in 300ml water till dry, 5ml chopped fresh chilli, 15ml ground coriander, 60g cornmeal, salt, pepper, 3/4C sour cream, 3T pl yoghurt, 6T diced tomato, 14 coarsely chopped coriander leaves.
Oven: 180C/Gas 4
Serves: 4
Source: Red Wine with Fish
METHOD
Mash potato/ add cooked lentils, chilli, cornmeal & season. Roll into a ball, cover, chill. Form into 8 croquettes, fry till light brown, bake till hot through. Sauce; Mix sour cream, yoghurt, tomato, & coriander, season. Form lentil mix into cakes, deep fry, serve with sauce. Sauce needed grd coriander.