Lentil fritters

By Hope Malau
30 March 2015

These small bites are big in flavour with a tasty kick.

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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