Lentil And Chickpea Fritters With Capsicum Salsa Recipe

Name: Lentil And Chickpea Fritters With Capsicum Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Lentil And Chickpea Fritters With Capsicum Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil And Chickpea Fritters With Capsicum Salsa

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