Bursting with flavour these fritters are a great for picnics and light lunches
- 100g lentils
- 75g plain flour
- 1 egg
- 150ml milk
- 1tsp freshly ground cumin seeds
- 1tsp salt
- 2 fresh red chillies, deseeded and finely chopped
- 2tbsp coriander, chopped
- Vegetable oil for frying
- 6 spring onions
- 5 cherry tomatoes
- 5tbsp Greek yogurt
- Salt and pepper to season
Cook the lentils as directed on the pack until just tender but still al dente. Drain well.
Whisk together the flour, egg, milk, cumin and salt until smooth.
Pour the batter into a bowl and stir in the lentils, one of the chopped chillies and the coriander, and set aside.
Trim the spring onions and thinly slice, roughly chop the tomatoes and stir both into the yogurt, season with salt and pepper and add the remaining chopped chilli.
To cook the fritters heat 3 or 4tbsps of the vegetable oil in a large heavy based frying pan. Take a large tablespoon and drop 3 or 4 spoonfuls of the lentil mixture into the pan. Cook over a medium heat for about 3-4 minutes until beginning to crisp and turning golden, then using a fish slice, turn over to cook the other side, use more oil if needed.
Serve the lentil fritters with the spring onion, tomato and yogurt raita.