by Sierra Ryland
Lentils are an often overlooked carbohydrate source. They're rich in fibre and are low in G.I. Try some of these tasty legume fritters for a weekend lunch or light dinner.
- 1 1/2C dried red lentils or 300g can
- 2 brown onions, finely diced
- 4 cloves garlic, finely chopped
- 1 carrot, grated
- 1t turmeric
- 1t cumin seeds
- Olive or coconut oil for cooking
- 2 eggs, beaten
- 1/2C breadcrumbs (or gluten free alternative)
- Juice from 1 lime/lemon
- 1/2C freshly chopped parsley and coriander
- Salt and pepper
1. If using dried lentils then soak overnight in 3 cups of water. Drain. Then add to a pot with 3 cups of fresh water. Bring to the boil, reduce heat and simmer for 10-12mins until soft. Remove from heat and drain. (If using canned lentils then just rinse them). 2. In a frying pan, sauté onion, garlic, carrot, turmeric and cumin in oil for a few minutes until onion is golden brown and you can smell the spices. Remove from heat. 3. In a bowl, combine lentils, eggs, breadcrumbs, lime juice, fresh herbs, onion mixture and salt and pepper. 4. Heat frying pan at high heat and add oil. Place 1/4 cup of the mixture into pan. Press down on mixture with spatula to create flat patties. After a few minutes, turn patties over. Cook until golden brown on both sides. 5. Serve with a green salad.