Lentil and Chickpea Fritters With Capsicum Salsa
Created by ImPat on November 3, 2014
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Recipe #15577
Ingredients
- 15 grams dried red lentils (1/2 cup rinsed and drained)
- 310 ml water (1 1/4 cups)
- 1 teaspoon garam masala
- 1/8 teaspoon chili (pinch ground)
- 2 tablespoons chickpea flour (besan flour)
- 1 teaspoon baking powder (or gluten free baking powder)
- 1 (50 gram) whole egg
- 2 teaspoons oil (olive oil)
- 2 tablespoons low-fat yogurt (natural Greek style)
- Lemons (1/2 whole, cut into wedges to serve)
- CAPSICUM SALSA
- Capsicums (1/4 whole red, finely chopped)
- 2 tablespoons finely chopped red onions
- 1 spring onion (green thinly sliced diagonally)
- 2 teaspoons lemon juice (fresh)
- 2 tablespoons fresh coriander (leaves)
- Ground black pepper (fresh)
How to Make
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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.
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Step 2: Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
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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.
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Step 4: Add besan flour. baking powder and egg to lentil mixture and stir to combine.
How to Make
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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.
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Step 6: Serve the fritters with the salsa, yoghurt and lemon wedges and salad for a complete meal.