Making these lentil fritters for Sunday brunch is as simple as mix, fry, DEVOUR
Love fritters? You can make them from more than just sweetcorn.
Take One Tin, the new cookbook from Lola Milne, is packed with clever dishes that you can make using the kinds of ingredients that everyone has knocking around their kitchen presses – the stuff that you overlook when you're trying to rustle up some food because you don't know how to put it together.
As the of the book name suggests, each of the recipes involves a food from what Lola calls "the humble tin – cheap, nutritious and long lasting". In her recipes, you'll find she uses everything from cans of tuna to tinned pineapple rings in ways you'd never have thought of.
Below you'll find Lola's recipe for a brunch that can be whipped up in a matter of minutes using easy to find, inexpensive ingredients – and will produce a taste sensation.
Green lentil fritters
These are perfect for a lazy weekend brunch, try them with a fried egg. Beetroot can be swapped for parsnip or carrot (or pretty much any root veg).
SERVES 2 (ABOUT 6–8 FRITTERS)
400g tin green lentils, drained and rinsed
70g plain flour
1 egg, beaten
3 tablespoons chopped chives
1 teaspoon caraway seeds
1½ teaspoons paprika
1 garlic clove, finely chopped
200g raw beetroot, peeled and coarsely grated
1–2 tablespoons flavourless oil (such as sunflower)
salt and freshly ground black pepper
1 teaspoon harissa
2 tablespoons natural yogurt
Mix together the lentils, flour, egg, chives, caraway seeds, paprika, garlic and beetroot, and then season.
Warm the oil in a large frying pan over a medium heat. For each fritter, dollop in a heaped tablespoon of mixture, flatten slightly and fry until golden (about 4 minutes per side). If they start to colour too soon, turn the heat down to low.
Meanwhile, mix the harissa into the yogurt.
Serve the fritters with a generous spoonful of the harissa yogurt.
Extracted from Take One Tin by Lola Milne. Published by Kyle Books, £14.99