E V E R Y D AY E A S Y
GOOD IDEA Serve thesei
fritters with chakalakaifor
even more spiciness.i
COOK’S NOTE
GOLDEN
CURRIED LENTIL
AND CHICKPEA
FRITTERS
These fritters are plantbased. Simply swap the
yoghurt for coconutmilk yoghurt to make
the whole meal vegan.
Fritters:
2 cans (400g) brown
lentils
2 cans (400g) chickpeas
1 onion, finely chopped
2 tsp (10ml) PnP ginger,
garlic and chilli paste
2 tsp (10ml) each curry
powder, ground
cumin and turmeric
½ -1 tsp (3-5ml) each
chilli flakes and salt
Dash milled pepper
Grated peel of 2 lemons
2 eggs
pnpfreshliving.com
17-Everyday Easy COR 1.indd 21
Dipping sauce:
1 cup (250ml) PnP plain
double-cream yoghurt
Handful chopped fresh
parsley, dill and/or
mint
Juice (60ml) and grated
peel of 1 lemon
About ½ cup (125ml)
canola and olive oil
blend
1 packet (200g) PnP
Tasty Stem broccoli
1 packet (150g) English
spinach
2 red onions, cut into
thin wedges
We’ve kept the
fritters light and crisp.
If you prefer them more
dense and less fragile
for easy frying, add an
extra egg and 3 Tbsp
(45ml) flour.
SERVES 4
Rinse and drain lentils
and chickpeas.
Spread out on a baking
tray and dry out in the
oven at 180°C for 8-10
minutes. (If you’re short
on time, toast them in
batches in a dry pan
on high heat.)
Combine dipping sauce
ingredients and season
to taste. Set aside.
Combine dried
chickpeas and lentils
with the other fritter
ingredients in a food
processor and pulse
into a chunky mixture.
(Don’t over-mix or you’ll
end up with a paste.)
Shape mixture into
12 fritters.
Heat 2cm oil in a
heavy-bottomed pan
on high heat.
Fry fritters in 2 batches
until golden on both
sides, about 6 minutes.
Drain on kitchen paper
and keep warm.
Flash-fry vegetables
in a glug of oil over high
heat until tender but
still bright.
Serve fritters with
greens, onion wedges
and dipping sauce
on the side.
Fresh Living – Spring 2021 | 21
2021/08/20 13:48