Lentil Fritters
Ready in 30 minutes, plus 3 hours soaking
Makes around 18 fritters
175g red split lentils
1 onion, halved and finely sliced
4 tbsp fresh coriander, roughly chopped
2 green chillies, very finely chopped
1⁄2 tsp salt
1 tsp each cumin seeds and garam masala
rapeseed oil, for shallow frying
1 Soak the lentils in water for 3 hours and rinse well until the water runs clear. Drain well and whiz in a food blender until they resemble a rough paste with plenty of texture. Tip into a bowl and add the onion, coriander, chilli and salt. Combine well and set aside for 20 minutes.
2 Tip off any water that comes out of the onions and then stir in the spices. Fill a deep-sided frying pan with about 5cm of oil and heat until a piece of bread turns golden in 15 seconds.
3 Drop about a tablespoon of the mixture into the pan – you should be able to cook four to five at a time. Cook for about 3-4 minutes, gently turning until golden and cooked through on the inside. Serve with lemon wedges, a salad and some yoghurt pepped up with a little chilli sauce.
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