Lentil fritters with coconut chutney
https://www.coop.co.uk/recipes/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
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Feeds
6
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 58g
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Ingredients
- 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
Method
- Soak the lentils in water for 4 hours
- 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
- Add the cumin and chilli powder, cook for another minute, then leave to cool slightly
- Drain the lentils well, set a quarter aside and blitz the rest into a paste
- Tip into a bowl and stir in the reserved lentils and cooked onion mixture
- Season, then add the flour a tablespoon at a time until the mixture can be formed into balls
- Roll 18 balls, then flatten into patties
- To make the chutney, blitz the remaining chopped onion and ginger, the chillies, desiccated coconut, coconut milk, sugar and 200ml water until smooth
- Add the lime juice, season, and chill until you’re ready to serve
- Preheat the oven to 180°C/fan 160°C/Gas 4 and line a baking tray with greaseproof paper
- Pour the sunflower oil into a wok so it’s 2cm deep
- Once the oil is hot, fry 3-4 fritters at a time for about 2 mins, turning halfway, until golden
- Transfer to the tray to keep warm in the oven while you fry the rest
- Serve the fritters with the spicy coconut chutney, and the last lime cut into wedges for squeezing over the top
