Chickpea and Mozzarella Ball, Salad, Curry Leaf Mayo and Charred Lemon | Underground Cookery School

Ingredients

• 400g Drained Cook 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
• 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
• ½ Lemon Cut Into 4 Wedges
• Picked Rocket
• Radicchio
• Frisee Lettuce