Lentil and Spinach Puffs

Cooking Light 2003 Haven't tried these but had to put it here... "The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to 1 hour ahead. To reheat, lightly cover and place in a 250 degree oven for 12 minutes or until warmed.

• Ready In: 40 mins
• Serves: 10
• Yields: 10

Ingredients

• 3⁄4  dried small red lentil
• 3  tablespoons water
• 3 1⁄2 cups  coarsely chopped spinach
• 2  tablespoons  thinly sliced green onions
• 1  tablespoon  finely chopped fresh cilantro
• 1  tablespoon  finely chopped seeded serrano chili
• 2  teaspoons all-purpose flour
• 3⁄4 salt
• 1⁄8 teaspoon baking powder
• 1  garlic clove, minced
• 3  tablespoons  peanut oil, divided

Directions

1. Sort and wash lentils, place in a bowl. Cover and refrigerate 8 hours or overnight. Drain well.
2. Place lentils and 3 tablespoons water in food processor, process until smooth, scraping bowl occasionally.
3. Combine the pureed lentils, spinach and next 7 ingredients (through garlic) stirring well.
4. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
5. Drop lentil mixture by heaping spoonfuls in the pan.
6. Cook 2 minutes each side or until lightly browned. Cover and keep warm.