These lentil fritters are quick to make and super tasty, paired with a chunky avocado and tomato salsa.
Serves 4
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients
For the patties:
1 can brown lentils
1 can corn
1 cup self-raising flour
2 spring onions
1 tbsp sweet chilli sauce
splash of milk
1 tbsp oil
For the salsa:
2 avocados
3 medium tomatoes
2 spring onions
1 tbsp lemon juice
1 tbsp sweet chilli sauce
Method
Prepare the salsa first, by roughly dicing the avocado and tomatos, thinly slicing the spring onions, and combining in a bowl. Gently stir in the lemon juice and chilli sauce. *Note: For heat-lovers, add a small, finely chopped chilli to up the burn. Set aside in the fridge.
Drain the lentils and corn, finely slice the spring onions and combine with the flour and chilli sauce in a large bowl. Add a splash of milk to wet the mixture. It should be quite gluey.
Heat the oil on medium heat in a heavy frying pan. Form balls of mixture by hand, place in the pan and gently press down with a spatula. When you spot bubbles appearing in the batter, flip the patties and cook for a few more minutes. Patties will be golden-brown when cooked.
Serve with the salsa and your preferred salads - for us, a purple cabbage remoulade.
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