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Lentil fritters

Rustle up these lentil fritters in just 25 minutes with our basic lentils recipe, courgette and carrot. They're healthy, low-fat and packed with nutrients

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 356
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 11
  • Protein 17
  • Fat 12
  • Fibre 11
  • Salt 0.1

Nutrition per serving

  • Calories 356
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 11
  • Protein 17
  • Fat 12
  • Fibre 11
  • Salt 0.1

Ingredients

  • 300g leftover basic lentils (see our recipe)
  • handful of chopped coriander
  • 1 chopped spring onion
  • 50g gram flour
  • 2 carrots
  • 2 courgettes
  • ½ tsp sesame seeds
  • handful of coriander
  • ½ tsp sesame oil
  • juice of 1 lime
  • 1 tbsp rapeseed oil

Method

  1. Mix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside. Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.

  2. Heat the rapeseed oil in a frying pan. Spoon in four dollops of the dhal and flatten into patties. Fry each side until golden and serve with the ribbon salad.

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