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Prep 10 mins
Cook 25 mins
From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.
- 15 g 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 besan flour (chickpea flour)
- 1 teaspoon baking powder (or gluten free baking powder)
- 1 egg (50 gram)
- 2 teaspoons olive oil
- 2 tablespoons low-fat yogurt (natural Greek style)
- 1⁄2 lemon (cut into wedges to serve)
- 1⁄4 red capsicum (finely chopped)
- 2 tablespoons red onions (finely chopped)
- 1 spring onion (green thinly sliced diagonally)
- 2 teaspoons lemon juice (fresh)
- 2 tablespoons coriander (leaves fresh)
- ground black pepper (fresh)
- 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.
- Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
- 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.
- Add besan flour. baking powder and egg to lentil misture and stir to combine.
- 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.
- Serve the fritters with the salsa, yoghurt and lemon wedges.