Coral Lentils Patties with Spice Carrot Salad

Have you noticed how sometimes things seem to be following you, a little like droopy's dark cloud floating over his head. It can be a song that keeps playing everytime you switch on the radio, an odd word that shows up in the paper or a random conversation, and in my case, an ingredient that appears in different books and magazines in a short period of time.

That ingredient is lentil. But as I'm a food ingredient enthousiast, and I don't want to bother you with the exact same ingredient, I'm going for a different kind for this recipe: the coral lentil. A red kind where an extra skin has been removed, therefor they cook much faster, are easier to digest but have a little less taste, which is not a problem if you accomodate them with the right spices.

I've also been brave, or maybe it's all the flue medicine that got me floopy (as Phoebe would say), because I've decide to actually deep fry the patties for a change. In a pan with high side, and carefully using my strainers, I've made it with no noticable burns! YAY for me!
As for the Falafels I've made already, I think a white yogurt sauce would also be a great match for this recipe, as soon as cucumber are back in season. A little something exotic on a cold winter day.

Coral Lentils Patty with Spicy Carrot Salad

Serves 2

For the Lentils Patties:
100gr of Coral Lentils
1 Red Onion
2 Tablespoons of Fresh Coriander
2 Tablespoons of Parsley
1 Teaspoon of Cumin
1/2 Teaspoon of Chili Flakes
Zest of 1/2 a Lemon
1 Tablespoon of Lemon Juice
2 Tablespoons of Corn Flour
Salt, Pepper
Oil to Fry

For the Spicy Carrot Salad:
2 Yellow Carrots
1 Tablespoon of Sunflower Oil
1 Tablespoon of Cider Vinegar
1 Tablespoon of Parsley
1 Teaspoon of Cumin
1 Teaspoon of Ras-El-Hanout
1/2 Teaspoon of Chili Flakes

The day before, place the coral lentils in a bowl with twice their volume of water. They should be in the water for at least 12 hours.
Drain them and place them in the bowl of the mixer, roughly chop up the onion and add them aswell. Mix them together to form a paste. Now add the coriander, the parsley, the cumin, the chili flakes, the zest and lemon juice, give it a quick mix.
Tip the preparing in a bowl, season it and add the corn flour in order to be able to form little balls (about 15 of them).
Heat up some oil, cook the patties in 4 or 5 batches, place them carefully in the hot oil and let them cook for about 3 minutes, turning them around half way thru. Place them on a paper towel before serving.

Clean, peel and grate the carrots and place them in a bowl. Add the oil and the vinegar, chop the parsley and add all the spices, combine well. Check for seasoning and add salt if needed.

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