Air Fryer Recipe
Crispy Curried Lentil and Carrot Bakes
These curried lentil and carrot bakes are a treat with their crackling edges and tender, spiced interiors. The air fryer excels here, quickly drying the surface for a perfect crisp without overcooking the centre, making it an ideal method for these bakes.
Ingredients
- 150g dried red lentils, rinsed
- 300ml water
- 180g carrots, coarsely grated
- 1 small onion, very finely chopped
- 2 garlic cloves, crushed
- 1 tbsp mild or medium curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp chilli flakes, optional
- 2 tbsp tomato purée
- 40g gram flour
- 45g panko breadcrumbs
- 2 tbsp chopped fresh coriander
- 1 tbsp lemon juice
- 1 tbsp rapeseed or sunflower oil
- oil spray for the basket
- 2 tbsp mango chutney or yoghurt, optional
Method
- Put the rinsed red lentils and 300ml water into a small saucepan. Bring to a simmer, then cook for 10–12 minutes, stirring often, until the lentils have collapsed into a thick mash with no standing water.
- Spread the cooked lentils on a plate or shallow tray for 10 minutes to steam off excess moisture.
- While the lentils cool, put the grated carrot in a clean tea towel or several sheets of kitchen paper and squeeze firmly over the sink.
- Heat 1 tbsp oil in a small frying pan over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until softened, then stir in the garlic, curry powder, cumin, turmeric and chilli flakes for 30 seconds.
- In a large bowl, mix the lentils, squeezed carrot, spiced onion mixture, tomato purée, gram flour, breadcrumbs, coriander and lemon juice. Press the mixture with the back of a spoon as you mix.
- Shape into 14 small patties or squat cylinders, about 35–40g each. Keep them fairly flat rather than tall.
- Preheat the air fryer to 190°C for 3 minutes. Lightly spray the basket or perforated liner with oil, then arrange the bakes in a single layer with space around each one. Spray the tops lightly with oil.
- Air fry at 190°C for 10 minutes. Turn carefully with tongs or a small fish slice, spray the second side very lightly, then cook for another 4–6 minutes until deep golden at the edges and dry to the touch.
- Rest the bakes in the open basket for 2 minutes before serving. Finish with a small pinch of salt and serve with mango chutney, yoghurt, or a lemony cucumber salad.
Nutrition
Calories: 250
