Less than 1 hour
Serves 4
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Ingredients:
Fritters:
- 2 cans (400g each) brown lentils
- 2 cans (400g each) chickpeas
- 1 onion, finely chopped
- 2 tsp (10ml) PnP ginger, garlic and chilli paste
- 2 tsp (10ml) ground cumin, turmeric and curry powder
- ½ -1 tsp (3-5ml) each chilli flakes and salt
- Dash milled pepper
- Grated peel of 2 lemons
- 2 eggs
- ½ cup (125ml) good-quality canola and olive oil blend
Glug olive oil
- 1 packet (200g) PnP tasty stem broccoli
- 1 packet (150g) English spinach
- 2 red onions, cut into thin wedges
Dipping sauce:
- 1 cup (250ml) PnP plain double-cream yoghurt
- Handful fresh parsley, dill and/or mint, chopped
- Juice (60ml) and grated peel of 1 lemon
- Salt and milled pepper
Method
- Rinse and drain lentils and chickpeas.
- Spread out on a baking tray and dry out in the oven at 180°C for 8-10 minutes. (If you’re short on time, toast them in batches in a dry pan on high heat.)
- Combine chickpeas and lentils with remaining fritter ingredients in a food processor and pulse into a chunky mixture. (Don’t over-mix or you’ll end up with a paste.)
- Shape mixture into 12 fritters.
- Heat 2cm oil in a heavy-bottomed pan on high heat.
- Fry fritters in 2 batches until golden on both sides, about 6 minutes.
- Drain on kitchen paper and keep warm.
- Flash-fry vegetables in oil over high heat until tender but still bright.
- For the dipping sauce, combine all the ingredients and season to taste.
- Serve fritters with vegetables and dipping sauce on the side.
COOK’S NOTE:
We’ve kept the fritters light and crisp. If you prefer them more dense and less fragile for easy frying, add an extra egg and 3 Tbsp (45ml) flour.