Serves 2
For the Chickpea Balls
- 400g Drained Cooked Chick Peas
- 1 Clove Garlic
- ½ Shallot
- 1 tsp Chopped Parsley
- 1 tsp Chopped Coriander
- 1 tsp Smoked Paprika
- ½ tsp Ground Cumin
- ½ tsp Buffalo Mozzarella
- 50g Bread Crumbs
- 1 Beaten Egg
- 2 tbsp Plain Flour
- Vegetable Oil for Deep Frying
For the Mayonnaise
- 275g Vegetable Oil
- 5g Curry Leaves
- 1 Clove Garlic – made into a paste
- 1 tsp Dijon Mustard
- 1 tsp Salt
- Juice of ½ Lemon
- 2 tbsp Coriander
- 2 level tsp Smoke Powder
- 2 Large Egg Yolks
For the Charred Lemon
- ½ Lemon Cut Into 4 Wedges
For the Mixed Salad Leaves
- Picked Rocket
- Radicchio
- Frisee Lettuce
Method
Cut the mozzarella into 4 pieces, and drain on kitchen paper. Sweat the shallot and garlic in a little oils until soft, then add the chickpeas, smoked paprika and cumin. Cook until very little moisture in the pan, then add the herbs and cook for 1 minute. Pulse in the blender and chill. Wrap this mix around both mozzarella. Now coat the balls in flour, then egg and finally breadcrumbs, and then repeat the egg and breadcrumb process. Deep fry for 2 minutes at 190oC then set aside.
For the mayonnaise heat the oil until 160 deg cel, add curry leaves and remove from the heat. Chill until cold. Place the yolks, mustard, garlic, lemon, salt in a blender. Mix until combined, then slowly add the oil while mixing on a low speed until all is combined. If the mix gets to thick, and all the oil has not been added, add a little tepid water. Add the coriander, and smoke powder and mix again. Check seasoning, then place in the fridge.
For the charred lemon heat frying pan until very hot. Add very small drizzle of oil, the. Add lemon wedges. Cook until they get a very dark char on both sides.
For the mixed salad select a variety of leaves from radicchio, frisee and rocket.
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