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    You are in: Home / Recipes / Lentil and Chickpea Fritters With Capsicum Salsa Recipe
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    Lentil and Chickpea Fritters With Capsicum Salsa

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    I'mPat's Note:

    From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.

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    Units: US | Metric

    Capsicum Salsa


    1. 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.
    2. 2
      Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
    3. 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.
    4. 4
      Add besan flour. baking powder and egg to lentil misture and stir to combine.
    5. 5
      Heat oil in a large non-stick frying pan ton 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.
    6. 6
      Serve the fritters with the salsa, yoghurt and lemon wedges.

    Ratings & Reviews:


    Nutritional Facts for Lentil and Chickpea Fritters With Capsicum Salsa

    Serving Size: 1 (271 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 131.3
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.5 g
    Cholesterol 106.7 mg
    Sodium 235.5 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 4.2 g
    Sugars 2.7 g
    Protein 6.6 g

    The following items or measurements are not included:

    besan flour

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