Spicy Lentil Cakes

Enjoy a spicy snack with Ross Burden's tasty recipe for deep-fried rissoles served with a tangy dipping sauce
By Ross Burden
Spicy Lentil Cakes
  • Rating:
  • 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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