Lentil fritters

By Drum Digital
01 April 2015

These small bites are big in flavour with a hot kick – they’re just dynamite.

Makes: 18

Preparation: 15 min

Chilling: 30 min

Cooking: 15 min

1 onion, finely chopped

1 red chilli, finely chopped

2 cloves garlic, chopped

15 ml (1 T) ground cumin

15 ml (1 T) ground coriander

15 ml (1 T) curry powder

15 ml (1 T) garam masala

30 ml (2 T) turmeric

100 g spinach, thinly shredded

300 g lentils, cooked

50 g butter

45 ml (3 T) flour

5 ml (1 t) salt

handful coriander, roughly chopped

30 ml (2 T) chutney

2 eggs

oil for frying

Dipping sauce

45 ml (3 T) brown sugar

125 ml (½ c) water

60 ml (4 T) red wine vinegar

1 star anise

1 cinnamon stick

50 g dried apricots, chopped

Preheat oven to 180 °C.

1. Combine all the ingredients for the fritters in a large mixing bowl and chill in the fridge for 30 minutes.

2. Heat the oil in a pot over medium heat. Fry spoonfuls of the mixture in the hot oil and remove with a slotted spoon onto paper towel.

3. Dipping sauce: Combine all the sauce ingredients in a saucepan and simmer for 10 minutes over medium heat.

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