- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Eat these flavour-packed fritters in a stack or wrapped up in pita bread.
Ingredients
- 400g can brown lentils, rinsed, drained
- 80ml (1/3 cup) milk
- 2 eggs
- 115g (3/4 cup) self-raising flour
- 350g (about 3) zucchini, coarsely grated, excess moisture removed
- 125g basil pesto feta, crumbled
- 1/4 cup chopped fresh mint
- 60ml (1/4 cup) olive oil
- 3 roma tomatoes, thickly sliced
- 3 shallots, pale section only, thinly sliced
- Baby spinach leaves, to serve
- Fresh mint leaves, to serve
- Warm pita bread, to serve
Method
- Step 1Use a fork to coarsely crush the lentils in a bowl. Whisk the milk and eggs in a bowl. Gradually whisk in flour until combined. Stir in lentils, zucchini, feta and chopped mint.
- Step 2Heat 2 tablespoons of the oil in a large non-stick frying pan over medium-high heat. Drop three 60ml (1/4 cup) portions of the lentil mixture into the pan. Cook for 2-3 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining lentil mixture.
- Step 3Meanwhile, combine the tomato, shallot and remaining oil in a bowl. Season with salt and pepper. Stir to combine. Divide the fritters, tomato mixture, baby spinach leaves and mint leaves among serving plates. Serve with pita bread.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1920 kj
Energy
23g
Fat Total
7.5g
Saturated Fat
5.5g
Fibre
15g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: To make corn fritters, replace zucchini with 1 1/2 cups fresh, canned or frozen corn kernel
- Author: Chrrisy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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