Lentil Fritters Recipes

Steps:

• Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
• Heat the rapeseed oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.

Steps:

• Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
• Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
• CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
• Add besan flour. baking powder and egg to lentil misture and stir to combine.
• Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
• Serve the fritters with the salsa, yoghurt and lemon wedges.

Steps:

• Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
• Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
• Peel garlic cloves, crush and finely chop.
• Thoroughly drain the lentils.
• Finely chop the tarragon.
• Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
• Transfer the garlic and leek to kitchen paper to drain excess oil.
• Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
• Heat one tablespoon of olive oil over a medium heat in the sauté pan.
• Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
• Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
• Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
• Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.

Steps:

• Rinse lentils and soak in cold water for 3 hours.
• Place 2 tablespoons drained lentils in a bowl with onion, chile peppers, cilantro, dill, and cumin seeds. Coarsely grind the remaining lentils in a food processor, then add to the bowl. Add chile oil and mix to combine.
• Moisten your palms and shape mixture into masala vada (mini donuts with a hole in the middle).
• Heat oil in a deep saucepan over medium heat. Lower masala vada carefully into the hot oil in batches. Fry until golden brown, 3 to 4 minutes per side minutes. Transfer to a plate lined with paper towels to drain.