Here we soak the lentils instead of cooking them completely, keeping them just moist enough to make a butterfly coo without being too watery Serve these curry-spiced fritters over a green salad or in a pita.
1 cup red lentils, washed 6 scallions, finely chopped, divided ½ cup chopped fresh cilantro, and plenty to garnish ½ medium onion, chopped
1 large egg 1 clove garlic, minced 1 madras curry powder ½ teaspoon ground cumin ¼ teaspoon ground turmeric
¾ teaspoon salt, divided ½ cup fat-free plain Greek yogurt 1 tablespoon lime juice ½ teaspoon grated fresh ginger ½ cup rice flour or all-purpose flour 4 tablespoons avocado oil or canola oil, divided
Soak the corn in a tight bowl with 4 cups of water for at least 4 hours or overnight.
Wash the corn. Place in a food processor with the onion, cilantro, scallions, pepper, garlic, curry powder, cumin, turmeric and 1/4 teaspoon salt in two-thirds until pulse is separated. Refrigerate for 10 minutes.
Meanwhile, in a small bowl, combine the yogurt, filtered water, ginger, 1/4 teaspoon salt and the remaining third of the onion. Set it aside. Place the dough in a shallow dish. Using about 3 tablespoons each, add 6 balls of the corn mixture to the flour and fold in gently. Flatten into 1/2-inch patties.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Using a fork or spatula, carefully transfer the patties to the pan, turning once halfway through, and cook until golden brown, a total of 4 minutes.Transfer to a plate lined with paper towels.
Repeat with remaining lentil mixture and 2 tablespoons oil. Sprinkle the fritters with the remaining 1/4 teaspoon of salt. Serve the fritters with the sauce. Garnish with more cilantro if desired.
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