Lentil and Chickpea Fritters With Capsicum Salsa
Recipe: #15577
November 03, 2014
Categories: Snacks, Onions, Peppers, Brunch, Diabetic, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, Low Glycemic, Vegetarian, Water, more
"From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils."
Original is 2 servings
Ingredients
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- CAPSICUM SALSA
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Nutritional
- Serving Size: 1 (235.2 g)
- Calories 304
- Total Fat - 27.8 g
- Saturated Fat - 8.8 g
- Cholesterol - 14.9 mg
- Sodium - 200.2 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 3.5 g
- Sugars - 1.8 g
- Protein - 2.8 g
- Calcium - 225.1 mg
- Iron - 1.7 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
Step 2
Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
Step 3
CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
Step 4
Add besan flour. baking powder and egg to lentil mixture and stir to combine.
Step 5
Heat oil in a large non-stick frying pan to medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
Step 6
Serve the fritters with the salsa, yoghurt and lemon wedges and salad for a complete meal.
Tips
No special items needed.
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