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Vegetable fritters and red lentil dip
Sneak veggies into any meal with these crispy fritters that come together in minutes and pair perfectly with homemade tomato red lentil dip.
SERVES
5
TO
6
Ingredients
Red Lentil Dip
- 1/2 cup red lentils, cooked
- 1/2 cup tomatoes, chopped
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 hot chili, finely sliced
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 cup cilantro, finely sliced
- 1/4 cup green onion, finely sliced
- 3-4 tbsp water
- 2 tbsp lemon or lime juice
Vegetable Fritters
- 1/2 cup cooked cauliflower
- 1 cup leftover mashed/roasted potato
- 1/2 cup cauliflower, cooked
- 1/2 cup chopped leftover greens such as zucchini, broccoli, kale
- 1/2 bunch of green onions, sliced
- 1/4 cup fresh cilantro, sliced
- 1 cup chickpea flour, more if needed
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
- 1/2 tsp salt
Directions
For the Red Lentil Dip
- Heat the oil in a large non stick pan and add the ginger, garlic and chili , and cook until soft. Add the spices and cook for another minute until toasted and perfumed
- Add the tomatoes, and cooked lentils reduce the heat to medium to cook until the lentils start to break down and the water from the tomatoes reduces
- Add the citrus juice and season with salt and pepper to taste.
- You can purée the lentils if you want it smooth or just half to keep texture or leave.
- Add in the fresh cilantro and scallions. Set aside for serving.
For the Vegetable Fritters
- Put all the veggies in a bowl, then add the chickpea flour, spices and herbs, and season with salt, mix together
- Combine with just enough water (three to four tbsp) to create a thickish mixture (take note that veggies contain water.)
- Add the oil to a sauce pot so when it comes up it’s about halfway and heat to about 325F.
- Gently spoon the batter to the oil about the size of a golf ball. Cooking for two minutes then flipping and cooking for another two minutes. Drain and pat dry in a paper towel. Cook all the batter.
- Serve with red lentil dip. Enjoy!
