INGREDIENTS
- – 150 g of cooked Turkish lentils.
- – 2 coarsely grated carrots.
- – 1 onion lower into julienne.
- – 1 clove garlic.
- – 1 tablespoon of salt
- – 2 tbsp chickpea flour.
- – 1/2 cdita of Cayenne pepper.
- – 1 cda the pepper.
- – 1/2 tsp pink pepper.
- – 1 and a half tablespoons of coconut, olive or corn oil (extra for frying).
- – 1/2 cup of cream.
- – Lemon juice c/n.
- – Cilantro.
RED LENTIL DRINKS WITH SOUR CREAM we liked these simple, nutritious and scrumptious fritters .. have you ever ever tried them?
PROCEDURE:
1. Put the lentils to cook dinner in a pot with water. We want them to be overcooked to have the ability to make the pasta.
2. Put uncooked onion, carrot, cooked lentils, chickpea flour, chopped garlic, coconut oil, salt, paprika and a mix of cayenne pepper and pink pepper in a bowl. Combine and knead by hand for a short time.
3. Make small balls, as a result of when you make massive hamburger balls they may crumble. Crush and fry in oil over excessive warmth .
4. To accompany, put together a bitter cream: in a bowl add the heavy cream if it’s not semi-whipped, and beat to whip like a chantilly. Add lemon.
5. Add just a little milk and season with salt. To know if it turned out properly, you strive it and it has to style like lemon! .
6. Make a pile of torrejas, a number of tablespoons of cream on prime, chopped cilantro, just a little scorching sauce and revel in! .
