Last night saw the final installment of the latest Delia food programme.
Continuing with my Cookery Challenge this is my latest recipe to add to the everyday menus in the Nesbitt household!
No pictures just yet, the technological revolution is on hold here, all down to batteries!
Watch this space!
225g minced lamb
1 chopped onion
225g tinned green lentils, drained weight
1 heaped teaspoon Seasoned Pioneers cardamom masal
1 teaspoon salt flakes
½ teaspoon crushed black peppercorns, with a pestle and mortar
1 small egg, beaten
1-2 tablespoons groundnut or other flavourless oil
1 rounded tablespoon seasoned flour
Place the quartered onion in a mini-chopper and chop finely, then add half the lentils and switch on again till the lentils have become a purée – you will need to push them down a couple of times in the chopper as you go. Now combine the puréed lentils with the meat, the rest of the lentils, the cardamom masala, salt and crushed peppercorns.
Use a fork (or your hands) to mix everything well, then add the beaten egg an mix again. Now using your hands, form the mixture into 12 patties. To cook them heat 1 tablespoon or the oil in a large frying-pan and, when it’s hot, dip the patties into seasoned flour and fry them for 2-3 minutes on each side, adding more oil if necessary. Serve as above, with some mango chutney on the side.