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Vegetable Beignets

Vegetable Beignets

Paprika is made from the dried and ground fruits of certain varities of pepper. It's pungency ranges from sweet to mildly hot to very hot, depending on the type of pepper used. Paprika is loaded with antioxidants.

    This combination does not exist.

    Garlic 10.0 grams

    Garlic
    Red Onion 100.0 grams

    Red Onion
    Smoked Paprika 2.0 grams

    Smoked Paprika
    All purpose flour 20.0 grams

    All purpose flour
    Red Lentils 60.0 grams

    Red Lentils
    Carrots 100.0 grams

    Carrots
    Potato 150.0 grams

    Potato
    Spring Onions 10.0 grams

    Spring Onions
    Coriander 10.0 grams

    Coriander
    Sriracha Mayo 15.0 grams

    Sriracha Mayo
    • Time : 30.0 mins
      • |
    • Calories: 552.0 kcal
      • |
    • Protein : 24.0 g
      • |
    • Fat : 6.0 g
      • |
    • Carb. : 93.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot | Mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Red Onion: peel and chop finely
    - Garlic: peel and chop finely
    - Potatoes: peel and grate
    - Carrot: peel and grate
    - Coriander: chop finely
    - Spring Onion - chop finely.
    : Cook the Lentils
    Wash the lentils properly under running water. Add about 150 ml water (cover the lentils with water) and boil the lentils till soft (about 15-20 minutes).
    You can check if the lentils are cooked by crushing a grain between your fingers.
    Drain excess water and keep aside to cool.
    : Make, Fry the Beignets, Plate and Serve
    In a bowl combine; all the chopped vegetables, cooked red lentils, all purpose flour, smoked paprika, salt and pepper. Mix this very well.
    Prepare the patties by making small balls of this mixture. Press them in your palm to flatten a little..

    In a pan, heat cooking oil (about 1/4th cup) and shallow fry the patties on medium flame till they are golden brown on both sides, turning as required.
    Remove when done and drain excess oil by putting them on paper towel.

    Plate and Serve:
    Plate the Beignets while still hot and serve with Sriracha Mayo provided.