Lentil balls with coconut chutney

Ingredients:

9oz red lentils
2 shallots
2 cloves garlic
1 red chilli pepper
1 green chilli pepper
1 stick lemon grass
1dsp flour 1tsp baking powder
1tsp fennel seeds
salt
oil for frying

For the coconut chutney
5oz yoghurt
4oz grated coconut
1/2 bunch coriander
1 shallot
2-3tsp sesame oil
1/2tsp chilli powder
salt





Instructions:

Soak the lentils overnight.Next day,pour through a strainer and leave to drain thoroughly.In the meantime,prepare the coconut chutney first.Put the yoghurt and grated coconut in a mixing bowl.Wash the coriander,shake it dry and pluck the leaves from the stalks and add to the yoghurt/coconut mixture.Peel the shallot,chop into coarse pieces and add to the bowl.Puree all the ingredients with a hand blender and stir the sesame oil in carefully,if the chutney is to solid,simply stir in 1-2dsp,hot water.Season with chilli powder and salt and put in the fridge.

Put the drained lentils in a high bowl.Peel and coarsely dice the shallots and add to the lentils.Peel and crush the garlic and add to the lentils.Wash and halve the chilli peppers,remove the seeds,cut into strips and add to the ingredients.Remove the top and bottom ends of the lemon grass,wash,chop finely and add to the ingredients.Puree finely with the hand blender.Stir in the fennel seeds and salt.Mix the flour and baking powder and work into the other ingredients to produce a dough which can be kneaded.Roll into walnut sized balls with wet hands.Heat the oil in a pan and fry the lentil balls until golden yellow.Serve together with the coconut chutney.