Sometimes I fantasize about being a vegan… and then I think about Red Lobster restaurant in America and I remember that that’s never possible. However, I do enjoy a good vegan meal especially because as you all know…my stomach is very sensitive. Lentils are a great source of protein so this dish is the perfect meat free alternative and so quick to make that you can even do it mid-week.
I love this recipe because it is basically just two ingredients…lentils and water! I know it sounds a bit…blah 🙁 but it is amazing :D, as well as being vegan and gluten free! I paired this with a creamy honey mustard dip (which can also be a dressing) using Alpro single soya cream – a great brand for dairy-free alternatives. My lovely mother taught me this recipe which is extremely popular especially at parties as finger food (alongside my saltfish fritters to make a platter hehehe) but I like to have it for lunch or as a light dinner.
Prep time: 5 mins (+optional 4-8 hours soaking)
Cooking time: 10 – 15mins (depending on how many you choose to make)
200g red split lentils
½ chopped onion
½ tsp garlic granules
1 tsp salt
½ tsp paprika
½ tsp mixed herbs
2 tbsp sunflower oil (or suitable alternative)
Creamy Honey Mustard Dip/Dressing
½ cup Alpro single cream
½ tbsp wholegrain mustard
½ tbsp honey
Pour 200g of lentils into a bowl and rinse a few times.
Add in 400ml of water and leave to soak for 4-8 hours.
Pour the lentils and any water left over into a blender and blend to a smooth consistency or one that you like.
To a bowl, add the blended lentils, chopped onions, black pepper, paprika, salt, garlic granules, mixed herbs and mix well.
Heat up about 2 tbsp of oil in a frying pay on a medium –high heat.
Once heated, use a round spoon to place one scoop of your lentil mixture into the pan.
Use your spatula to make sure that they aren’t sticking as they fry.
After 2-3 minutes (when the edges are going brown) flip the fritters over and fry for another 2-3 minutes.
Make sure that the fritters feel firm to a light touch and a golden brown on both sides.
Remove from the pan and place on a kitchen towel to soak up any excess oil.
Leave to stand for a few minutes whilst making the dressing.
Pour the single cream, mustard and honey into a bowl and mix well.
Serve your fritters and dressing with a nice side salad and pitta bread.
The longer you soak the lentils for the smoother the “batter” for your fritters will be. You do not have to soak them but this will give you a more textured, crunchier fritter. I tend to soak my lentils whilst I’m at work- setting them to soak in the morning and frying them fresh for dinner time. You can store this in an air tight container in the fridge for about 3 days, making them as and when you need to 🙂