Golden curried lentil and chickpea fritters

Simple and delicious, these plant-based fritters are a great way to use up canned lentils and chickpeas that have been sitting in your pantry.

Less than 1 hour

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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

  1. Rinse and drain lentils and chickpeas.
  2. 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.)
  3. 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.)
  4. Shape mixture into 12 fritters.
  5. Heat 2cm oil in a heavy-bottomed pan on high heat.
  6. Fry fritters in 2 batches until golden on both sides, about 6 minutes.
  7. Drain on kitchen paper and keep warm.
  8. Flash-fry vegetables in oil over high heat until tender but still bright.
  9. For the dipping sauce, combine all the ingredients and season to taste.
  10. 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.

 

Browse more recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Tips to cooking turkey

From trussing your turkey – that’s when you tie it up with string – to keeping it moist and knowing when it is cooked, this is your one stop masterclass on how to cook turkey.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.