Joe Makes It Easy: Lentil Fritters With A Crunchy Radish Salad

SERVES 2 adults + 2 small youngsters

Prepare: Quarter-hour

COOK: 15-20 minutes

three tbsp vegetable oil

juice of 1 lime

pinch of sugar

salt and pepper

1 tbsp coconut oil

mango chutney and natural yoghurt, to serve

FOR THE FRITTER BATTER

150g gram flour or plain flour

200g natural yoghurt

2 eggs, crushed

1 tsp salt

three tsp curry powder

2 x 250g pouches of excellent high quality cooked puy lentils

30g coriander, leaves roughly chopped and stems finely chopped

eight spring onions, finely chopped

a splash of milk – optionally available

FOR THE CRUNCHY RADISH SALAD

½ tsp cumin seeds

200g radishes, quartered

10 cherry tomatoes, quartered

5g mint leaves, roughly chopped

First, make the batter. Whisk the flour, yoghurt, eggs, Herbal Powder salt and curry powder in a mixing bowl till easy. Stir within the lentils, chopped coriander stems and spring onions. Loosen the mixture just a little if mandatory with a splash of milk – it ought to have a dropping consistency: a small amount of the mixture ought to fall from the spoon if gently shaken.

Whisk the vegetable oil with the lime juice and sugar then season with salt and pepper. Keep to one facet.

To make the salad, calmly toast the cumin seeds in a dry frying pan for 1-2 minutes till fragrant, herbal protein then bash them a little bit in a mortar and pestle to assist launch their flavour.

Mix the radishes, red onion, tomatoes, cumin seeds, coriander leaves and mint leaves together in a bowl. Toss over the oil and lime juice mixture and keep to 1 side.

Heat the coconut oil in a frying pan over a medium heat. Cook the lentil fritters in batches, spooning in heaped tablespoons of the batter and cooking for two minutes on each facet till golden brown and all the batter is used.

Serve the fritters with the radish salad and a few mango chutney and pure yoghurt (swirled collectively if you want) on the side.

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