Name: Lentil Fritters
Yield: Serves 4–6
Cuisine: Asian
Ingredients: salt and ground black pepper; vegetable oil, for deep-frying; 2 large or 3 small onions, chopped; mint sauce, to serve (see Cook’s tip); lettuce leaves and chopped fresh red chillies, to garnish; 3–5 garlic cloves, chopped; 250 g/9 oz/generous 1 cup red lentils, soaked overnight; 120 ml/4 fl oz/½ cup chopped fresh coriander (cilantro); 30 ml/2 tbsp roughly chopped fresh root ginger; 2.5–5 ml/½’1 tsp ground cumin; 5 ml/1 tsp baking powder; 30 ml/2 tbsp couscous; large pinch of cayenne pepper or ½’1 fresh green chilli, seeded and chopped; 50 g/2 oz/½ cup gram flour; 1.5–2.5 ml/¼’½ tsp ground turmeric

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

These spicy red lentil fritters come from India and are cousins of falafel. It is best to soak the lentils beforehand, as they are made into a soft purée at the beginning.

Ingredients

250 g/9 oz/generous 1 cup red lentils, soaked overnight
3–5

Asia
India
Side dish
Spicy
Vegetarian

Method

Drain the lentils, reserving a little of the soaking water. Put the chopped garlic and ginger in a food processor or blender and process until finely minced (ground). Add the drained lentils, 15–30ml/1–2 tbsp of the reserved soaking water and the chopped coriander, and process to form a purée.
Add the cumin, turmeric, cayenne or chilli, 2.5ml/½ tsp salt, 2.5ml/½ t

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