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Lentil fritters with coconut chutney

Lentil fritters with coconut chutney


This Sri Lankan street food favourite is great for a party spread, as you can prep ahead and cook just before your guests arrive

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    2622kj 627kcal
  • Fat
    High 48%
  • Saturates
    High 45%
  • Sugar
    Low 48%
  • Salt
    Low 48%

% of adult’s reference intake | Carbohydrates per serving : 58g


  • 450g dried red lentils
  • 300ml sunflower oil, plus 1 tbsp
  • 2 red onions, finely chopped
  • 3 tbsp grated ginger
  • 4 tsp cumin
  • 2 tsp mild chilli powder
  • 6 tbsp Co-op plain flour
  • 2 whole green chillies
  • 50g desiccated coconut
  • 100ml light coconut milk
  • 1 tsp caster sugar
  • 3 limes, 2 juiced


  1. Soak the lentils in water for 4 hours
  2. Heat the 1 tbsp oil in a large pan and fry three-quarters of the onion and 2 tbsp of the grated ginger for 3-5 mins
  3. Add the cumin and chilli powder, cook for another minute, then leave to cool slightly
  4. Drain the lentils well, set a quarter aside and blitz the rest into a paste
  5. Tip into a bowl and stir in the reserved lentils and cooked onion mixture
  6. Season, then add the flour a tablespoon at a time until the mixture can be formed into balls
  7. Roll 18 balls, then flatten into patties
  8. To make the chutney, blitz the remaining chopped onion and ginger, the chillies, desiccated coconut, coconut milk, sugar and 200ml water until smooth
  9. Add the lime juice, season, and chill until you’re ready to serve
  10. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a baking tray with greaseproof paper
  11. Pour the sunflower oil into a wok so it’s 2cm deep
  12. Once the oil is hot, fry 3-4 fritters at a time for about 2 mins, turning halfway, until golden
  13. Transfer to the tray to keep warm in the oven while you fry the rest
  14. Serve the fritters with the spicy coconut chutney, and the last lime cut into wedges for squeezing over the top