You - 2021-06-06




SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 15 MINUTES COOK: 15-20 MINUTES 3 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, beaten 1 tsp salt 3 tsp curry powder 2 x 250g pouches of good quality cooked puy lentils 30g coriander, leaves roughly chopped and stems finely chopped 8 spring onions, finely chopped a splash of milk – optional FOR THE CRUNCHY RADISH SALAD ½ tsp cumin seeds 200g radishes, quartered ½ red onion, thinly sliced 10 cherry tomatoes, quartered 5g mint leaves, roughly chopped ★ First, make the batter. Whisk the flour, yoghurt, eggs, salt and curry powder in a mixing bowl until smooth. Stir in the lentils, chopped coriander stems and spring onions. Loosen the mixture a little if necessary with a splash of milk – it should have a dropping consistency: a small amount of the mixture should 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 side. ★ To make the salad, lightly toast the cumin seeds in a dry frying pan for 1-2 minutes until fragrant, then bash them a little in a mortar and pestle to help release 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 one 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 2 minutes on each side until golden brown and all the batter is used. ★ Serve the fritters with the radish salad and some mango chutney and natural yoghurt (swirled together if you like) on the side.



The Mail on Sunday

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