Lentil and Chickpea Fritters With Capsicum Salsa

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

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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)

• Capsicum Salsa

• 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)

Directions

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. Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
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. Add besan flour. baking powder and egg to lentil misture and stir to combine.
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. Serve the fritters with the salsa, yoghurt and lemon wedges.