Potato & Lentil Dumplings

Ingredients

1 cup (250 mL) goat’s cheese, crumbled finely

2 cups (500 mL) russet potatoes, peeled and boiled until tender

1 cup (250 mL) split red Lentils, cooked

1 Tbsp (15 mL) chili powder

1 tsp (5 mL) garam masala

2 tsp (10 mL) jalapeno, seeds removed, minced

2 tsp (10 mL) cumin

2 tsp (10 mL) coriander

½ cup (125 mL) corn starch

oil to deep fry