Air Fryer Recipe
Crispy Curry Lentil Bakes
These crispy curry lentil bakes are a treat with their craggy edges and tender, spiced centres. The air fryer excels here, ensuring a quick moisture escape and perfect browning, making it an ideal method for these bakes.
Ingredients
- 200g dried red split lentils, rinsed
- 450ml water or light vegetable stock
- 1 small onion, finely chopped, about 100g
- 2 garlic cloves, finely grated
- 15g fresh ginger, finely grated
- 1 tbsp medium curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp chilli flakes
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp tomato purée
- 1 tbsp lemon juice
- 20g fresh coriander, stalks and leaves finely chopped
- 60g gram flour
- 50g panko breadcrumbs
- 1 tbsp nigella seeds, optional
- 2 tbsp rapeseed oil or light olive oil
Method
- Put the rinsed lentils and 450ml water or stock in a saucepan. Bring to a simmer, then cook uncovered for 12–15 minutes until the lentils collapse into a thick porridge.
- Scrape the lentils into a wide bowl and leave uncovered for 10 minutes to cool and thicken.
- Warm 1 tsp of the oil in the saucepan over medium heat. Add the onion with a pinch of salt and cook for 5–6 minutes until soft.
- Stir in the garlic, ginger, curry powder, cumin, ground coriander, turmeric, and chilli flakes for 45 seconds, then add the tomato purée and cook for another minute.
- Add the spiced onion mixture to the lentils with lemon juice, chopped fresh coriander, salt, and black pepper. Mash briefly with a fork.
- Stir in the gram flour, panko breadcrumbs, and nigella seeds, if using. Leave the mixture to stand for 8 minutes.
- With lightly oiled hands, shape the mixture into 14 small bakes, about 1.5cm thick.
- Preheat the air fryer to 190°C for 3 minutes. Lightly brush or spray the basket with oil, then arrange the bakes in a single layer with at least 1cm between them. Brush or spray the tops with oil.
- Air fry at 190°C for 8 minutes. Turn the bakes, brush or spray the second side with oil, then cook for 5–7 minutes more until golden at the edges.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
