Updated: Jul 2, 2020
150g red split lentils
1 medium onion, chopped
1 tsp garlic, minced
1 tsp ginger, minced
3 tbsp plain flour
4 spring onions
4 green chillies (or more, to taste), chopped
sea salt (to taste)
Wash the lentils and place in a bowl, cover with water and put aside to soak over night.
The next day, drain the lentils then place in a blender or food processor and process them lightly. Alternatively, use a mortar and pestle to pound the lentils into a coarse paste.
Transfer the lentils to a bowl and mix in the onion, garlic, ginger, spring onion and chillies. Season with salt then mix in enough plain flour to bind everything together.
Heat about 2 tbsp of oil in a non-stick pan. When the oil is hot, drop in the lentil batter by the tablespoon and fry until browned on both sides, to facilitate this please turn the chilli cake over in the pan. Once cooked place on a sheet of kitchen roll to drain before serving.