# What you need:
→ Lentils
01 - 1 cup dried red lentils
02 - 2 cups water
→ Aromatics
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1-inch piece fresh ginger, grated
→ Vegetables
06 - 1 small carrot, grated
07 - 2 green onions, finely sliced
→ Binding & Flavor
08 - 1/2 cup roasted unsalted peanuts, chopped
09 - 1/4 cup fresh cilantro, chopped
10 - 2 tablespoons smooth peanut butter
11 - 1 tablespoon gluten-free soy sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon chili flakes
→ Cooking
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Rinse lentils thoroughly and combine with water in a saucepan. Bring to a simmer, cover, and cook for 12 to 15 minutes until softened and liquid is absorbed. Allow to cool slightly.
02 - Transfer cooked lentils to a large mixing bowl. Add garlic, shallot, ginger, carrot, green onions, peanuts, cilantro, peanut butter, soy sauce, lime juice, sesame oil, cumin, salt, and chili flakes. Mix until a cohesive, sticky dough is achieved.
03 - Using damp hands, portion mixture into 1 1/2-inch balls, yielding approximately 20 pieces. Flatten gently into bite-sized patties.
04 - Heat vegetable oil in a large skillet over medium heat. Fry bites for 2 to 3 minutes per side, turning until golden and crisp. Alternatively, arrange bites on a parchment-lined tray, brush with oil, and bake at 400°F for 12 to 15 minutes, flipping halfway through.
05 - Present warm, accompanied by lime wedges or sweet chili sauce.
