By Jen Booker
December 27, 2016
1Blitz half the lentils together (only very quickly so broken but not mush) add the blitzed and whole lentils in a bowl with garlic powder and 1 tbsp of the flour - put in fridge for 30 mins
2Divide the lentil mixture into 10 equal balls
3Coat with flour then polenta and place on a baking sheet lines with greaseproof paper - chill for 30 mins
4Boil the potatoes for 20 mins
5Drain and mash with spread and season
6Put the coconut milk and vinegar in a shallow pan, season and bring to a simmer.
7Mix the cornflour in a little coconut milk before stirring in.
8Stir constantly until thickened and add mustard.
10Roll the balls in the remaining polenta and fry in hot oil in a non stick frying pan.
11They should be golden and crispy.
12Serve with mash and sauce!