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