Lentil fritters

Makes: 18

Preparation: 15 min

Chilling: 30 min

Cooking: 15 min

• 1 onion, finely chopped

• 1 red chilli, finely chopped

• 2 cloves garlic, chopped

• 15 ml (1 T) ground cumin

• 15 ml (1 T) ground coriander

• 15 ml (1 T) curry powder

• 15 ml (1 T) garam masala

• 30 ml (2 T) turmeric

• 100 g spinach, thinly shredded

• 300 g lentils, cooked

• 50 g butter

• 45 ml (3 T) flour

• 5 ml (1 t) salt

• handful coriander, roughly chopped

• 30 ml (2 T) chutney

• 2 eggs

• oil for frying

Dipping sauce

• 45 ml (3 T) brown sugar

• 125 ml (½ c) water

• 60 ml (4 T) red wine vinegar

• 1 star anise

• 1 cinnamon stick

• 50 g dried apricots, chopped

Preheat oven to 180 °C.

1. Combine all the ingredients for the fritters in a large mixing bowl and chill in the fridge for 30 minutes.

2. Heat the oil in a pot over medium heat. Fry spoonfuls of the mixture in the hot oil and remove with a slotted spoon onto paper towel.

3. Dipping sauce: Combine all the sauce ingredients in a saucepan and simmer for 10 minutes over medium heat.

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