Lentil fritters served on a plate

Lentil fritters

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(3 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2

Rustle up these lentil fritters in just 25 minutes with our basic lentils recipe, courgette and carrot. They're healthy, low-fat and packed with nutrients

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal356
  • fat12g
  • saturates3g
  • carbs41g
  • sugars11g
  • fibre11g
  • protein17g
  • salt0.1g
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Ingredients

  • 300g leftover basic lentils (see our recipe)
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • handful of chopped coriander
  • 1 chopped spring onion
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g gram flour
  • 2 carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ tsp sesame seeds
  • handful of coriander
  • ½ tsp sesame oil
  • juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  1. Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.

  2. Heat the rapeseed oil in a frying pan. Spoon in four dollops of the dhal and flatten into patties. Fry each side until golden and serve with the ribbon salad.

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