Sweet-Sour Lentil Balls
- For the lentil balls:
- 250 grams red lentils
- 425 millilitres water
- 1 green chilli pepper, seeded and finely chopped
- 4 spring onions, chopped
- 1 clove garlic, minced
- 1 tbs. salt
- 1 dash Tabasco
- 4 tbs. pineapple juice from can
- 1/4 cup bread crumbs
- For the sauce:
- 3 tbs. vinegar
- 2 tbs. sugar
- 2 tbs. tomato paste
- 1 tbs. corn starch
- 1/2 tsp. salt
- 1 can pineapple chunks
- 2 dashes Tabasco
- 1 red bell pepper, deseeded and cut into thin strips
- 6 tbs. water
For the Lentil Balls:
In a large pot, saute the spring onions and garlic.
Add the lentils, green chilli pepper, salt, and water and cook until the lentils are soft.
Let the mixture cool a bit and then mash using a fork, potato masher or kitchen machine.
Add the pineapple juice and the bread crumbs and mix all well to form a sticky mass.
Using a tablespoon select enough of the mass to form a nice size ball and fry the balls in the oil.
For the Sauce:
Using a bit of oil, saute the red peppers, add the water and tomato paste and mix well.
In a small bowl mix the pineapple juice with the sugar vinegar and corn starch and when well mixed add to the tomato/paprika mixture in the pan. Place the pan on a low simmer.
Add the pineapple chunks and stir until the mixture thickens.
Add the fried lentil balls.
In a pot, cook either rice or noodles. Serve the lentil ball mixture over the rice or noodles.