Vegetable Beignets
Garlic
Red Onion
Smoked Paprika
All purpose flour
Red Lentils
Carrots
Potato
Spring Onions
Coriander
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 |
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.
- 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.
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.
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.