From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.
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Units: US | Metric
- 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)
- 1Put 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.
- 2Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
- 3CAPSICUM 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.
- 4Add besan flour. baking powder and egg to lentil misture and stir to combine.
- 5Heat 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.
- 6Serve the fritters with the salsa, yoghurt and lemon wedges.
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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: