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Crispy Lentil Fritters

Crispy Lentil Fritters

Fabriqué avec notre Tarka Daal Classique aux Lentilles
2 SERVES
SERVES 4-5
prep
5 MINS PREP
20 MINS COOK
COOKS IN 20 MINS
These moreish lentil fritters are an easy meal, quick to cook and really delicious. Serve with a salad for a delicious light meal full of protein.
Tailored to Taste
These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
Ingrédients
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
  • 3 tbsp. finely chopped red onion
  • 1 small tomato, chopped
  • Handful of fresh cilantro leaves, chopped
  • 2 tbsp. finely diced green bell pepper
  • 1 green chilli, chopped (optional)
  • 75-85g gram flour
  • ¼ tsp. salt
  • 2 tbsp. plus 1 tsp. oil
Méthode
  1. Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tsp. salt - or to taste.
  2. Heat the 1 tsp. of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan, but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own liquid.
  3. Heat 1 tbsp. of oil in the pan and, once hot, add heaped tablespoonsfuls of the mixture into the hot oil. The fritters can be as big or as little as you like. Mine are about 4 inches wide and look knobbly. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, flip over and cook the underside. It should take about 4 minutes per side (do not cook on a high heat as the gram flour inside needs time to cook). Place straight on kitchen paper.
  4. Repeat with the remaining oil and batter.
  5. Serve hot as they are, with some chilli sauce or herb chutney. 
  6. We like them with a little cottage cheese or sour cream, a little chilli sauce and some charred veg for a delicious protein-packed meal.
Tailored to Taste
These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
  • 3 tbsp. finely chopped red onion
  • 1 small tomato, chopped
  • Handful of fresh cilantro leaves, chopped
  • 2 tbsp. finely diced green bell pepper
  • 1 green chilli, chopped (optional)
  • 75-85g gram flour
  • ¼ tsp. salt
  • 2 tbsp. plus 1 tsp. oil
  1. Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tsp. salt - or to taste.
  2. Heat the 1 tsp. of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan, but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own liquid.
  3. Heat 1 tbsp. of oil in the pan and, once hot, add heaped tablespoonsfuls of the mixture into the hot oil. The fritters can be as big or as little as you like. Mine are about 4 inches wide and look knobbly. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, flip over and cook the underside. It should take about 4 minutes per side (do not cook on a high heat as the gram flour inside needs time to cook). Place straight on kitchen paper.
  4. Repeat with the remaining oil and batter.
  5. Serve hot as they are, with some chilli sauce or herb chutney. 
  6. We like them with a little cottage cheese or sour cream, a little chilli sauce and some charred veg for a delicious protein-packed meal.
Fabriqué avec notre délicieux
Tarka Daal Classique aux Lentilles
C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.
Recommandation d’Anjum
Carrot and Lentil Soup
Carrot, Lentil and Spinach Soup
Classic Tarka Daal
Classic Tarka Daal with Cauliflower, Spinach and Ginger
Crispy Lentil Cakes
Crispy Vegetable Roesti and Lentil Pan Pie
Easy Creamy Kedgeree
Restaurant-Style Tarka Daal
Restaurant-Style Tarka Daal with Spinach
Spiced Roasted Butternut Squash & Lentil Soup
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
Vegetable and Lentil Pot Pies with Tomato Chutney
Reviews
AIDE-MOI

[[recommendation]]