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Vegetarian
Crispy Lentil Fritters
These lentil fritters are an easy meal, quick to cook and really moreish. Serve with a salad for a delicious flavour.
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Ingredients
Tips and Inspiration
These satisfyingly addictive lentil fritters are so easy to make. We have added a few simple vegetables, but you can add vegetables of your choosing. These make delicious meals with a side salad – or alternatively, make small ones and serve with drinks when friends drop by. Or as delicious brunch fare with some other savoury breakfast favourites.
Method
Step one
Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tsp. salt – or to taste.
Step two
Heat the 1 tsp. of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own liquid.
Step three
Heat 1 tbsp. of oil in the pan and, once hot, add a heaped tablespoon full of the mixture into the hot oil. The fritters can be as big or as little as you like. Ours are about 4 inches wide. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, flip over and cook the underside. It should take about 4 minutes per side (do not cook on a high heat as the gram flour inside needs time to cook). Once golden, place straight on kitchen paper.
Step four
Repeat with the remaining oil and batter.
Step five
Serve hot as they are, with some chilli sauce or herb chutney.
Please ensure food is cooked through and piping hot before serving.
![classic lentil tarka daal pack](https://uk.thespicetailor.com/wp-content/uploads/sites/9/2024/11/classic-lentil-tarka-daal.png)
Made with our delicious Classic Lentil Tarka Daal
The mix of slow-simmered Bengal gram and red lentils creates a moreishly buttery, velvety daal. The dish is mildly spiced with a sophisticated spice blend, including mustard seeds and curry leaves. It is sweetened with caramelised onions and rich tangy tomatoes, resulting in a decadent daal to be savoured.
This comforting and moreish Indian inspired tarka daal comes complete with lentils and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.
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