Tuesday Tea - Korean lentil paddies

Posted by Beatrice Garvey on

Tuesdays are for inspiration and if this combo of crispy lentil paddies with noodles in the spirit of Asian cuisine paired together with our cold-brewed Tuesday tea isn't an inspiration enough, I don't know what is. Jennie Walldén inspires this recipe, thank you!

Lentil Paddies with Glass noodle salad

Lentil Paddies
2.5 dl dried red lentils
3 tablespoons potato flour
1 dl sunflower seeds
0,5 dl pumpkin seeds
2 tbsp Japanese soy
1-2 tbsp sesame oil
2 teaspoons sugar
1tbsp grounded coriander seed
black pepper, freshly ground
1 carrots
2 cloves of garlic
5 cm piece of ginger
1 egg
1 dl sesame seeds
neutral rapeseed oil, to fry in

Noodle salad & Dressing
1 packet of glass noodles
2 carrots
1/2 cucumber
2-3 tablespoons fish sauce
Juice from a half lime
1 pinch of sugar or 1tsp of honey
Half a chilli
(can be replaced by 2 teaspoons of chilli powder)
1 clove of garlic (equivalent amount)

Boil a saucepan with water, remove from heat and place in lentils for 10 minutes. Let drain well in a colander.

Cook the glass noodles as per the instructions on the package. Let the noodles cool under cold water, make sure they don't stick together.

Pour lentils with potato flour, sunflower & pumpkin seeds, soy, sesame oil, sugar, pepper into a food processor add grated carrots, garlic, ginger, crack the egg and mix to a grainy batter, it should definitely not be smooth.
Taste-off with more soy.

Let the mixture cosy while you make the dressing for the nuddles.

Mix fish sauce, lime juice, sugar (or honey), chilli and garlic together in a small bowl.

Use a mandoline to grate the carrot and cucumber mix together with the cooked bur cooled noodles and add the sauce.

Back to the lentil paddies - Mold into small steaks. Turn in sesame seeds. Fry generously with oil until golden and crispy, this takes about 3-4 minutes per side.

Let drain on grill.

If you are a coriander lover, you can dress the dish up with freshly chopped coriander leaves.

Happy eating!!

recipe Tuesday

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published