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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

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