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Kallo Protein Packed Lentil Cakes 100g (Pack of 6)

£9.9£99Clearance
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If you enjoyed these simple lentil fritters, you might enjoy these other green, brown, and red lentil recipes: There are so many different ways to make this dish. Each home will have their own unique method of preparation and there are no right or wrong ways of doing things.

Oven bake or fry. It’s best to pan fry these lentil cakes as they get nice and crispy, but you can oven bake them at 350F for around 30 minutes if you prefer. To the fermented batter, add diced potatoes, courgettes, carrots, peas, sweetcorn, onions, chilli, turmeric, ginger, salt, sugar and lemon juice. You may also add peanuts at this stage (if using). Mix everything well and set aside while you make the first tempering. So simple and easy to make, these protein loaded lentil cakes are great for a healthy appetizer, lunch or main meal. Perfect for dipping, this is a recipe the whole family will love. More similar appetizers: Sauté red onions, celery, carrots, and garlic in a small amount of olive oil (½ tsp). Add Mojito Lime Seasoning, stir and cook for 1 more minute. Add lentils, wine, tomato juice and water(1 1/2 cups), and then bring to a boil. Cover and reduce to a simmer. Cook until lentils are soft, add more water if needed. Once the lentils are cooked and soft, cool slightly then puree half of the lentils and leave rest whole.Return the handvo to the oven for 5-10 minutes to brown the top to your liking. I like my handvo to have a deep, caramelised brown top. To activate the batter (do this step immediately before the pouring the handvo into the tin and then bake immediately):

I haven’t tried to cook the patties from frozen, though it may work – with added cooking time (a few minutes). Can I Cook These In An Air Fryer or Oven? When I moved to Mumbai for college, I tasted idli with tomato chutney made by a friend and I was hooked."BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future.

Immediately pour the batter into the prepared tin and bake for at 160°C/320°F for 90 minutes, or until a skewer inserted into the centre of the handvo comes out clean. Meanwhile, add the onion, pepper, and garlic to a large heated skillet with oil. Fry over medium heat for a few minutes until the onion becomes translucent (not browned). Although I hold no objection to vegetarian recipes and lifestyles, I don’t gravitate toward either. I’ve always thought it was fun to mix things up a little though, if for no other reason but to keep life interesting. With that in mind, I put together a little creation that caught my eye. It’s primary ingredients are lentils and tomatoes, simple and delicious and healthy sounding, I thought. Idli rava is widely available in Indian/Asian stores. Alternatively, wash any short-grained rice and soak for 4 hours, then drain and dry completely. Coarse grind the dried rice to the consistency of semolina before using.

Fridge: Store the leftover lentil patties in an airtight container in the refrigerator for up to five days. Carefully spoon this tempering all over the baked handvo, making sure the entire surface is covered. Add everything, including all of the flavourful oil. Yes, this should work. The patties can be shaped in advance and then covered with clingfilm in the refrigerator until you’re ready to cook them. Alternatively, you can also freeze the shaped uncooked fritters for up to one month.

Bring the broth to a boil and allow the lentils to simmer for about 15 minutes until they are tender and partially falling apart. These are great when served the creamy lemony dill yogurt dip as a simple appetizer, and they are also great served in pita or even as burgers with toppings. Serve them as a main with your favorite sides like: Heat another sauté pan with olive oil (1 tbsp) and brown the onions, celery, carrots, red bell peppers, and butternut squash.These hearty, healthy red lentil patties contain simple pantry ingredients and are naturally gluten-free, vegan (dairy-free, egg-free), and ready in about 35 minutes! In fact, I love using lentils of any kind in my diet; they’re a wonderful source of plant-based protein as well as copper, folate, manganese, phosphorous, iron, and zinc. I’ve shared a couple of red lentil recipes already, including this red lentil dahl and lentil bolognese– with a dozen more recipes for brown and green lentils too (links at the bottom of the post)! In addition to regular steamed idli, he also serves crispy, fried triangle-shaped idli that are perfect as bar nibbles, as well as idli stuffed with spicy minced meat. Easily add more protein with a handful of walnuts or sunflower seeds added to the patties when processing the patty mixture. Freeze: Pile the patties with layers of parchment paper between each and freeze in a freezer-safe bag/container for up to one month- thaw in the fridge before reheating.

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