Today we're making red lentil fritters. And they're super simple, really nice plant protein and perfect for making, like, a big batch having on the weekend and then using for your lunch boxes and things like that. They're just really, really, really delicious, um, and so we're gonna get started.
The first thing that I'm gonna do is cook the red lentils and then once they're done just drain them and place them to one side. And you start by grating my carrots. I'm gonna be a bit lazy today and skip the peeling step. Definitely peel them if you'd like to.
I'm gonna chop up my red onion and my garlic. You want to chop them really nice and small though because they are gonna be mixed throughout, so you don't want massive chunks of garlic or onion or anything. Add those to the bowl as well. Then we're gonna add our gram flour, which is our chickpea flour, cayenne pepper, our paprika, a tablespoon of melted coconut oil, um, all of your red lentils and a really generous just kind of pinch or a couple of pinches of salt. And then give it a really nice stir so it creates a kind of good sticky mix and then we're just going to leave that to one side to let that set. And then once that's set, I'm gonna scoop out a large spoonful of the mixture and just use my hands to make them into patties, so we should make about 12 from this. And then heat a little bit more coconut oil in a big frying pan. Once that's hot, place a couple of fritters in the pan and cook them for like five to ten minutes or so on each side until they're golden on the outside and cooked all the way through.
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