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!
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
2 cloves of garlic
5 cm piece of ginger
1 dl sesame seeds
neutral rapeseed oil, to fry in
Noodle salad & Dressing
1 packet of glass noodles
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.