Spicy lentil cakes

Method

1. In a food processor or large pestle and mortar blend or pound the soaked mung beans, flour, curry paste, soy sauce, sugar and lime leaves into a thick paste.

2. Shape the mung bean paste into oval-shaped rissoles.

3. Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the rissoles in batches in the hot oil until golden-brown and cooked through.

4. Remove the fried rissoles with a slotted spoon. Drain on kitchen paper.

5. Make the dipping sauce by gently heating together the lime juice and sugar in a small saucepan until the sugar has dissolved. Stir in the tamarind water, fish sauce, lime zest and shallots.

6. Serve the lentil cakes lukewarm with the dipping sauce.

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Ingredients

120g dried yellow split mung beans, soaked for 30 minutes
1 tbsp plain flour
1 tbsp red curry paste
1 tbsp Soy sauce
1 tsp Sugar
4 lime leaves, shredded
vegetable oil for deep-frying

For the dipping sauce:

2 tbsp fresh lime juice
2 tbsp Sugar
4 tbsp tamarind water
2 tbsp Fish Sauce
grated zest of 2 limes
4 small shallots (ideally Thai), finely sliced

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