- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus 30 mins soaking
- Effort: medium
- 120 g 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
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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