Recipe

Lentil balls with tomatoes and rocket

Feb 28, 2010 1:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Lentil balls with tomatoes and rocket
  • 1 cup (200g) red lentils
  • 2 tablespoon olive oil
  • 2 (240g) medium zucchini, grated coarsely
  • 1 (80g) brown onion, chopped finely
  • 1 red thai chilli, chopped finely
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup (35g) white sesame seeds, toasted
  • 1 tablespoon fresh coriander, finely chopped
  • 1/3 cup (35g) packaged breadcrumbs
  • vegetable oil for deep-frying
  • 5 (375g) medium roma tomatoes, quartered
  • 2 clove garlic, crushed
  • 120 gram rocket
  • 2 tablespoon fresh mint, shredded
  • 2 tablespoon fresh basil, shredded
  • 1/4 cup (60ml) white wine vinegar

Method

Lentil balls with tomatoes and rocket
  • 1
    Add lentils to a large saucepan of boiling water; boil, uncovered, for about 8 minutes, or until just tender. Drain; press out liquid.
  • 2
    Meanwhile, heat half of the olive oil in a wok or large frying pan; stir-fry zucchini, onion and chilli for about 2 minutes, or until onion is just soft.
  • 3
    In a medium bowl, combine lentils, zucchini mixture, stale breadcrumbs, seeds and coriander. Roll teaspoonfuls of the mixture into balls; toss in packaged breadcrumbs.
  • 4
    Heat vegetable oil in large frying pan. Deep-fry balls, in batches, for about 2-3 minutes or until browned; drain on paper towel.
  • 5
    Heat remaining olive oil in wok; stir-fry tomato and garlic. Return lentil balls to wok; stir until hot. Remove wok from heat. Add rocket, mint, basil and vinegar; toss to combine. Serve with lentil balls.

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