6 eggs (one for binding the ingredients)
1 can of cooked green lentils (I used Biona)
1 onion, finely diced
2 garlic cloves, finely diced or crushed
coconut oil
2 tsp garam masala
1 tsp dried chilli or chilli flakes
1/2 tsp cumin seeds
pinch of salt
black pepper
1/2 cup polenta (coarse cornmeal)
1/2 cup flour (I used spelt but you can use any flour you like)
1 courgette, grated
Method:
Heat about a tsp of coconut oil in a frying pan and lightly saute the onion and garlic - adding the spices and stirring after a few minutes. Add the grated courgette and saute for three more minutes.
Remove from the heat and leave to cool. In the meantime boil your eggs - no longer than 5 minutes is needed. Then set aside in cool water.
Next in a large food processor blitz the courgette and onion mixture, with the lentils (drained) and one egg. Stir in the polenta and flour.
Lay some cling film over a clean surface and using a wooden spoon dollop one 6th of the mixture in the centre. Flatten slightly and place a peeled egg in the centre. Using the clingfilm, roll the lentil mixture over the egg and shape with the cling film still in place into a ball shaped. Using floured hands dip the egg into a bowl of polenta and coat. Place on a greased baking sheet.
Repeat with the rest of the eggs.
Bake in the oven at 180 degrees C turning halfway. If you like a little extra bite, you can shallow fry the in coconut oil for a few minutes when you take them out of the oven to make them nice and crispy and brown!
Serve with mango chutney and yogurt and mint.
