Grilled Lentils with Cassava

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Line a baking sheet with parchment paper for the cassava fries.

   Tip: Clean your grill grates thoroughly and oil them lightly to prevent sticking.

2. 2

   Toss the cassava fries with 2 tablespoons of olive oil, sea salt, and black pepper. Spread on the baking sheet and place on the grill's cooler side. Grill for 25-30 minutes, stirring every 8-10 minutes, until golden and crispy.

   Tip: If your grill doesn't have a cool zone, use aluminum foil to create indirect heat.

3. 3

   While cassava cooks, combine cooked lentils, minced red onion, garlic, cumin, paprika, and half the cilantro in a mixing bowl. Mash gently with a fork until roughly combined but still textured.

   Tip: Don't over-mix; the lentils should hold their shape in patties, not become paste-like.

4. 4

   Spread panko breadcrumbs on a plate. Form the lentil mixture into 8 oval patties about 3 inches long and 0.75 inches thick. Coat both sides lightly with the remaining 2 tablespoons of olive oil and dredge in panko.

   Tip: Chilling patties for 10 minutes helps them hold together better on the grill.

5. 5

   Place lentil patties directly on oiled grill grates. Grill for 3-4 minutes per side until char marks appear and patties are warmed through.

   Tip: Use a thin spatula and avoid moving patties too early; they need time to develop a crust.

6. 6

   Prepare the cilantro drizzle by whisking together the juice of 2 limes, remaining fresh cilantro, and 1 tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.

   Tip: Make this drizzle just before serving for maximum freshness and vibrant color.

7. 7

   Plate the grilled lentil patties alongside the cassava fries. Drizzle the lime cilantro sauce over the patties and fries.

   Tip: Serve immediately while the lentils are warm and cassava is still crispy.