Lentil fritters
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Lentil fritters

By Sophie Godwin

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

Nutrition per serving

  • kcal 356
  • fat 12g
  • saturates 3g
  • carbs 41g
  • sugars 11g
  • fibre 11g
  • protein 17g
  • salt 0.1g

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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