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
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- Heat the rapeseed oil in a frying pan. Spoon in four dollops of the lentil mixture and flatten into patties. Fry each side until golden and serve with the ribbon salad.
Nutrition Facts : Calories 356 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Provided by Sohla El-Waylly
Categories Bon Appétit Appetizer Hors D'Oeuvre Side Zucchini Lentil Yogurt Parsley Onion Fry Pan-Fry Cast Iron Fritter Vegetarian Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Kid-Friendly Food Processor
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lemony yogurt:
- Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
- Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
- Fritters:
- Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
- Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.
- Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
- Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
- Transfer fritters to a platter. Serve with lemony yogurt alongside.
GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS
Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
- While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.
Nutrition Facts : Calories 561 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 10 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium
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4.9/5 (26)Calories 91 per servingCategory Side, Snack
- Rinse the red lentils in a sieve under running water to remove any debris. Transfer them to a pot or pan along with 1 cup of vegetable broth. If using water add a little salt. Bring to a boil and let the lentils simmer with a lid for about 15 minutes or until they are soft and partially falling apart. There should be no broth or water being left after cooking!If too much water evaporates during cooking, you can add a little bit more.
- Meanwhile, heat a little oil in a skillet and add the onion, pepper, and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not browned).
- Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You want to leave some texture, so do not over-process it.
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