Lentil and Chickpea Fritters With Capsicum Salsa

Name: Lentil and Chickpea Fritters With Capsicum Salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serving(s)
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); 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)

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Recipe by ImPat

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

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READY IN: 35mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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.

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