what you need

1 1/2 tbsp olive oil
1 small brown onion
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 cup red lentils
650ml vegetable broth (I used Nutra Organics Vegetable Broth)
2 eggs, separated
1/2 cup brown teff flour ( I used Outback Harvest Brown Teff Flour)
zest of 1 lemon or 2 limes
sea salt & ground black pepper, to taste
2 tbsp olive oil

what to do

Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until transparent, about 6 minutes. Stir in spices and fry until fragrant (30 – 60 seconds).

Add lentils and vegetable broth to the spice mix, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Stir regularly to ensure lentils don’t stick to the bottom of pan. Transfer to a bowl to cool.

Once cooled, stir egg yolks into lentils, then stir in teff flour, lemon or lime zest and season to taste.

Whisk egg whites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.

Preheat oven to 180C.

Heat 2 tbsp oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes).

Drain on paper towels and keep warm in oven while you cook remaining fritters.

Serve hot with mint yoghurt (see quick recipe in notes), hummus and lemon or lime halves.

Makes 14 – 20 depending on desired size of fritter.

notes

For mint yoghurt dressing, whisk together in a small bowl : 1/2 cup natural or coconut yoghurt, 1/4 cup roughly chopped mint leaves, 1 tsp chopped garlic or Kehoe’s Fermented Garlic, 1 tbsp lemon juice, salt & pepper.