Ready in 50 Min + Cooling and Chilling Time | Serves 6
½ cup Organic Lentils, Red Split
¼ onion, very finely chopped
3 medium size carrots, peeled and grated, juice squeezed out
100g cheddar cheese, grated
½ teaspoon Organic Golden Sugar
½ cup Organic Quinoa Flakes
Natural Sea Salt (to taste)
pepper (to taste)
¼ cup Organic Sesame Seeds, Hulled
2 free-range eggs
2 tablespoons Organic Coconut Oil, High Heat Cooking
sweet chilli sauce, to serve
Cook lentils in 2 cups of boiling water for about 20 minutes, or until soft. Spread out on a plate to cool.
Combine cooked lentils with onion, carrots, cheese, sugar and a quarter of the quinoa flakes. Season. Form the mixture into bite size balls, about 2 inch round.
Mix remaining quinoa flakes with sesame seeds. In a separate bowl, beat the eggs with 2 tablespoons of water. Dip each bite in the beaten egg and coat with the quinoa and sesame mix. Put the coated bites on a plate in a single layer and flatten slightly. Cover and chill in the fridge for 30 minutes.
Heat oil in a large non-stick frying pan and gently cook the bites for about 3 minutes on each side, until golden. Serve hot or cold with sweet chilli sauce.