Air Fryer Okra Poppers with Curried Lentil Dip and Rice Cakes

1.Prepare the Curried Lentil Dip: Combine the rinsed red lentils, vegetable broth, curry powder, and turmeric in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes, or until the lentils are very soft and have absorbed most of the liquid.

2.Stir in the coconut milk and lime juice into the cooked lentils. Mash lightly with a fork or immersion blender for a slightly smoother texture. Season with salt and pepper to taste. Keep warm or set aside.

3.Prepare the Rice Cakes: In a bowl, mix the cooked rice with soy sauce and sesame oil until evenly coated. Form the mixture into small, flat patties, about 1/2 inch thick (you should get 6-8 cakes).

4.Heat the neutral cooking oil in a non-stick skillet over medium-high heat. Pan-fry the rice cakes for 3-4 minutes per side until golden brown and slightly crispy. Set aside and keep warm.

5.Prepare the Okra Poppers: In a medium bowl, whisk together the cornmeal, flour, smoked paprika, garlic powder, salt, and pepper.

6.Place the cut okra pieces in a separate bowl. Lightly spray the okra with olive oil spray, tossing gently to lightly coat. Immediately transfer the oiled okra to the cornmeal mixture and toss until evenly coated.

7.Preheat the air fryer to 200°C (390°F). Arrange the coated okra in a single layer in the air fryer basket, ensuring not to overcrowd (work in batches if necessary).

8.Air fry for 8-10 minutes, shaking the basket halfway through, until the okra is crispy and lightly browned. Do not overcook, as the goal is crispy exterior without excessive sliminess.

9.To serve, arrange the crispy Air Fryer Okra Poppers alongside the warm rice cakes. Serve immediately with the Curried Lentil Dip for dipping.