- 8 ounces [227 g] red or green lentil halves
- 2 1/2 cups [625 mL] hot water
- 1 tablespoon [15 g] butter or margarine
- 1 egg yolk
- 2 teaspoons [10 mL] baking powder
- 1 tablespoon [15 mL] soy sauce
- 1/2 ounce [15 g] freshly made whole wheat breadcrumbs
- 2 ounces [56 g] toasted peanuts, grossly chopped
- Salt and pepper
- Oil for deep-frying
To Coat
- All-purpose flour
- 1 beaten egg
- 2 ounces [56 g] unslated peanuts, finely chopped
- 1 ounce [28 g] freshly made whole wheat breadcrumbs
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- Into a 5-cup [1.25 L] bowl, mix together lentils and hot water; mix in butter or margarine and microwave covered on 'MAXIMUM' for 5 minutes, until boiling.
- Microwave on 'MEDIUM-MAXIMUM' for 18 to 20 minutes longer, stirring twice.
- Cool slightly; mix in egg yolk and then mix in baking powder, soy sauce, whole wheat breadcrumbs and chopped toasted peanuts; salt and pepper, to taste.
- Transfer mixture onto a large plate; cover tightly and refrigerate for 1 to 2 hours.
- Shape mixture into 8 equal parts; flour your hands and flatten each part into a pattie.
- To coat patties: dip each patty into beaten egg, then into chopped unsalted peanuts and finally into whole wheat breadcrumbs.
- Arrange patties onto waxed paper; refrigerate for 30 minutes.
- Into a deep-fryer, preheat oil to 350°F [180°C].
- Arrange half of patties into deep-fryer basket; slowly lower basket into hot oil.
- Deep-fry for 5 1/2 to 6 minutes; drain patties onto paper toweling.
- Repeat with remaining patties.
- Serve hot or cold, along with a green salad or desired vegetables.
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