Lentil fritters

Lentil fritters

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  • 4
  • 15 minutes, plus 20 minutes chilling time
  • 30 minutes
  • Mulderbosch Chenin Blanc Steen op Hout


  • ½ onion, chopped
  • ½ chilli, chopped
  • 2 garlic cloves, chopped
  • 1 T ground cumin
  • 1 t ground coriander
  • 1 T curry powder
  • 1 T garam masala
  • 2 T turmeric powder
  • 100 g spinach, finely sliced
  • 300 g red lentils, boiled
  • 50 g butter
  • 3 T chickpea flour
  • 1 t salt
  • 2 t chopped fresh coriander
  • 2 T chutney
  • 2 free-range eggs
  • sunflower oil, for frying
  • For the apricot dripping sauce
  • 3 T brown sugar
  • 125 ml water
  • 4 T red wine vinegar
  • 1 star anise
  • 1 stick cinnamon
  • 50 g dried apricots, chopped

Cooking Instructions

Preheat the oven to 180°C.

To make the fritters, combine all the ingredients and chill for 20 minutes.

Fry spoonfuls in hot oil, then drain on kitchen paper. Finish in the oven for 15 minutes. Serve with the apricot dipping sauce.

To make the apricot dipping sauce, place all the ingredients in a saucepan, bring to the boil and cook for 10 minutes. Strain to remove the apricots before serving.

Cook's note: if you dry-fry whole cumin and coriander before grinding them in a mill, they will have more depth of flavour. Here are some tips on making your own garam masala.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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