Lentil fritters with raita recipe

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  • Vegetarian
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  • Bursting with flavour these fritters are a great for picnics and light lunches


    • 100g lentils
    • 75g plain flour
    • 1 egg
    • 150ml milk
    • 1tsp freshly ground cumin seeds
    • 1tsp salt
    • 2 fresh red chillies, deseeded and finely chopped
    • 2tbsp coriander, chopped
    • Vegetable oil for frying
    • 6 spring onions
    • 5 cherry tomatoes
    • 5tbsp Greek yogurt
    • Salt and pepper to season


    • Cook the lentils as directed on the pack until just tender but still al dente. Drain well.

    • Whisk together the flour, egg, milk, cumin and salt until smooth.

    • Pour the batter into a bowl and stir in the lentils, one of the chopped chillies and the coriander, and set aside.

    • Trim the spring onions and thinly slice, roughly chop the tomatoes and stir both into the yogurt, season with salt and pepper and add the remaining chopped chilli.

    • To cook the fritters heat 3 or 4tbsps of the vegetable oil in a large heavy based frying pan. Take a large tablespoon and drop 3 or 4 spoonfuls of the lentil mixture into the pan. Cook over a medium heat for about 3-4 minutes until beginning to crisp and turning golden, then using a fish slice, turn over to cook the other side, use more oil if needed.

    • Serve the lentil fritters with the spring onion, tomato and yogurt raita.

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