Spiced Lentil Fritters
These easy fritters are a brilliant addition to any picnic spread. They’re lovely when eaten hot and freshly fried, but just as tasty served col...d a few hours later—making them perfect for prepping ahead. The soaking time of your lentils will affect the texture of the mixture. A shorter soak yields a firmer mix that you can shape with your hands. If the lentils soak for longer, the mixture will be wetter—better suited to scooping directly into the frying pan. Read more These easy fritters are a brilliant addition to any picnic spread. They’re lovely when eaten hot and freshly fried, but just as tasty served cold a few hours later—making them perfect for prepping ahead. The soaking time of your lentils will affect the texture of the mixture. A shorter soak yields a firmer mix that you can shape with your hands. If the lentils soak for longer, the mixture will be wetter—better suited to scooping directly into the frying pan.
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NUTRITION PER SERVING (Read more)
Notes
The soaking time of your lentils will affect the texture of the mixture. A shorter soak yields a firmer mix that you can shape with your hands. If the lentils soak for longer, the mixture will be wetter—better suited to scooping directly into the frying pan.
To use up your lemon you can make this quick dipping sauce.
Ingredients:
1 lemon, juiced
4 tbsp tahini
2 tbsp Greek yoghurt
Whisk all ingredients together. Add water to loosen as needed and salt to taste.
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Ingredients
Method
Gather and prepare your ingredients.
Place the lentils into a bowl and cover with several inches of water. Set aside to soak for at least 1 hour, or up to overnight.
Place the grated courgette into a sieve. Lightly sprinkle with some fine salt and set aside to soak for a few minutes. Then squeeze out as much liquid as you can, using your hands.
Drain the lentils and place into the bowl of a food processor. Blend until smooth.
Add the garam masala, chilli flakes, salt, and lemon zest and give another blitz.
Scrape into a bowl and stir through the courgette and all remaining vegetables.
Shape the mixture into balls weighing about 50g each. Use dampened hands to press them together into patties. They may seem crumbly but keep the faith - they’ll work!
Heat some olive oil in a frying pan over medium-high heat. Place the fritters into the pan and let them fry for 2-3 minutes on each side.
Notes
The soaking time of your lentils will affect the texture of the mixture. A shorter soak yields a firmer mix that you can shape with your hands. If the lentils soak for longer, the mixture will be wetter—better suited to scooping directly into the frying pan.
To use up your lemon you can make this quick dipping sauce.
Ingredients:
1 lemon, juiced
4 tbsp tahini
2 tbsp Greek yoghurt
Whisk all ingredients together. Add water to loosen as needed and salt to taste.