Serves: 10 Cakes (depending on size)
400gm Cooked U.S. Green Lentils
5gm Chopped Coriander
5gm Chopped Dill
5gm Sliced Spring Onions
10gm Tapioca Starch (can be replaced by any other starch)
4gm Ground Coriander Seeds
4gm Cumin Seeds
4gm Ground Black Pepper
5gm Lime Zeste
1ea Egg White
Put the cooked and drained U.S. Green Lentils into a bowl and mash them with a fork.
Add the chopped coriander, dill, spring onion, coriander powder, cumin, salt, pepper, and lime zest, and combine well.
In another bowl whisk the egg white until broken up and slightly foamy.
Pour into the U.S. Green Lentils mixture.
Rest for 15 to 20 minutes in the refrigerator.
Should the U.S. Green Lentil mixture be too soft, add more starch.
Shape into 5mm thick cakes of 3 to 5cm diameter or as desired and place them on parchment paper.
Heat the cooking oil in a frying pan until medium-hot.
Fry the U.S. Green Lentils cakes in batches until golden brown on both sides.
Remove the fried cakes from the oil and place them on absorbent paper to drain.
Serve with your favorite dip and lime wedges on the side.