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Crispy Lentil Fritters

These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
  • 4-5serves
  • 5mins prep
  • 10mins cook
Crispy Lentil Fritters
These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal
  • 3 tbs. finely chopped red onion
  • 1 small tomato, chopped
  • Handful of fresh chopped coriander leaves
  • 2 tbsp. chopped green pepper, finely diced
  • 1 chopped green chilli, if you like the heat
  • 75-85g gram flour
  • 2 tbsp. plus 1 tsp. oil
  • Seasoning

Method

  1. Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tp. salt - or to taste.
  2. Heat the one teaspoon of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan, but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own water.
  3. Heat 1 tbsp. oil in the pan and, once hot, add heaped tablespoons full of the mix into the hot oil; they can be as big or as little as you like. Mine are about 4” wide and look knobbly. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, Flip over and cook the underside, it should take about 4 minutes a side. Place straight on kitchen roll.
  4. Repeat with the remaining oil and batter.
  5. Serve hot as they are with some chilli sauce or herb chutni. We like them with a little cottage cheese or sour cream, a little chilli sauce and some charred veg for a delicious protein packed meal.

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