GLUTEN FREE | VEGAN Serves 12
- 100g green lentils, soaked overnight
- 100g split red lentils, soaked overnight
- 1 large onion, peeled and roughly chopped
- 1 small green chili
- 4cm pc fresh ginger, grated
- ½ head cauliflower, roughly chopped
- 2 cloves garlic
- 1 tbs chopped coriander
- 1 tbs chopped mint
- 1 tbs fennel seeds
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sesame seeds
- 500ml sunflower oil for frying
Drain the dahls and place in a food processor
Process until mixture is smooth. Transfer to a bowl.
Place the onion and cauliflower in food processor and pulse until chopped. Heat 2 tbls oil in a large frypan, add the garlic, ginger, chilli and cauliflower mixture. Cook for 5 mins, stirring.
Mix the dahls, cauliflower mixture and remaining ingredients in a large bowl.
Shape the mix into small patties the size of a walnut.
Heat the oil in a frypan and shallow fry the vadas until a deep golden brown on both sides. Drain on kitchen paper.
Serve immediately with ginger and date chutney and yoghurt to dip.
RAW GINGER & DATE CHUTNEY
GLUTEN FREE | VEGAN | Makes 1.2kg
- 1kg pitted dried dates
- 1 L water
- 4 tbs grated ginger
- 2 green chilies
- 60ml lime juice
- 1 tsp grated garlic
- 1 tbs ground coriander
- 1 tbs ground cumin
Soak the dates in the water for 2 hours. Drain and reserve 250ml of the liquid.
Place the dates with the reserved liquid in a food processor with all the remaining ingredients.
Blend until smooth. Store in sterilized jars in the fridge for up to a month.