Lentils 450 g, red
Water 1000 ml
Onion 1, finely chopped
Coriander 1 tbsp
Cumin 1/2 tsp ground
Eggs 2, beaten
Salt 1/2 tsp
Pepper 1/2 tsp
Flour 55 g, gluten free
Vegetable oil for frying
Put the lentils and water in a pan, bring to a boil, cover and cook for 15-20 minutes until soft.
The liquid should be absorbed completely.
Remove from the heat and mash, then leave to cool for 10 minutes.
Stir in the onion, coriander, cumin, eggs, salt and pepper until combined. Stir in the flour.
Heat the oil in a frying pan to a depth of 1cm|1/2".
Working in batches, gently drop spoonfuls of batter into the oil.
Cook until the bottom of each croquette is golden brown, then turn over and brown the other side.
Drain on absorbent kitchen paper.
Serve your gluten-free Indian lentil croquettes hot, garnished with coriander.