ingredients
makes about 30
1 cup red lentils
4 scallions, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 cup fresh breadcrumbs
1 cup grated Cheddar
1 large zucchini, grated
1 cup ground corn (maize)
oil, for deep-frying
method
1. Place the lentils in a pan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, or until tender. Drain.
2. Combine half the lentils in a food processor or blender with the scallion 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 mixture into balls and toss lightly in ground corn (maize) to coat.
3. Fill a heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown 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 towels. Serve hot.
