Crisp Lentil & Onion Fritters

Makes 15 Servings


3/4 cup black beluga lentils 175 ml
  water for soaking the lentils  
1/2 cup water for grinding lentils 125 ml
garlic cloves
1 tsp salt 5 ml
1/2 tsp tumeric 2 ml
1/2 tsp cumin seeds 2 ml
green Serrano chilies, very finely chopped
red onion, thinly sliced
1 Tbsp fresh thyme 15 ml
1 Tbsp finely chopped cilantro 15 ml
1 cup oil 250 ml
1/4 cup chopped baby spinach to garnish 60 ml


Step 1
Wash lentils well and soak in water for at least two hours.

Step 2
Drain and rinse lentils and place in a blender with 1/2 cup water.

Step 3
Add garlic, salt, turmeric, and cumin seeds and grind to a smooth paste. The consistency of this should be a smooth, somewhat wet paste rather than batter.

Step 4
Place paste into a mixing bowl and add chilies, onions, thyme and cilantro and mix well.

Step 5
Heat oil in a flat frying pan for about two to three minutes on medium heat. Test temperature with a small drop of the mixture, it should sizzle to the top.

Step 6
Add about 2 Tbsp (30 mL) of mixture in a few spaces, spreading them to allow
 enough room to let fritters fry without overcrowding each other.

Step 7
Fry them for about three to four minutes on each side until a nice golden.

Step 8
Drain on paper towels.

Step 9
Arrange on a serving platter and toss with spinach leaves before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 fritter
% Daily Value
% valeur quotidienne
Calories / Calories 60
Fat / Lipides 3.5 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 160 mg
Carbohydrates / Glucides 6 g
Fiber / Fibres 2 g
Sugars / Sucres 1 g
Protein Protéines 2 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer