Courgette & Lentil Fritters

Lentils are often overlooked, but these tiny plant based protein powerhouses are the star ingredient in these Lentil & Vegetable Fritters 😋

The perfect lunch box centrepiece, why not meal prep a batch in advance to sort lunch for the rest of the week?

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INGREDIENTS

2 courgettes, grated

1 onion, grated

Pinch of salt

1 tbsp mild curry powder

½ tsp ground black pepper

1 tsp lemon zest

100g asparagus and broccoli, chopped

Oil for frying Mr

For the yogurt dip:

½ cucumber, finely grated

350g vegan yogurt, greek-style

1 tbsp pickle juice

1 tbsp lemon juice

2 tbsp fresh dill

1 garlic clove, finely grated

Start by finely grating the courgettes and onions. Place them into a sieve or colander and sprinkle them with salt generously. Place the colander over a bowl and set aside for 30 minutes. During this time, the salt will draw the water out of the veg and collect in the bowl underneath.
Squeeze out as much water from the courgettes and onions, ideally with a clean kitchen towel and place them into a large mixing bowl.
Place the drained lentils into a food processor and blend until pureed. If needed, add a small amount of water to blend it all smoothly.
Add the curry powder, black pepper and lemon zest into the mix and pulse until well combined.
Combine the puree with the grated vegetables, the chopped asparagus and broccoli, and mix well to evenly coat.
Heat a little vegetable oil in a non-stick skillet and portion the fritters into the skillet with a spoon. Fry on each side for 3-4 minutes or until golden, then transfer the fritters to the oven at 75C to keep them warm whilst you’re making the rest of the fritters.
In the meantime, prepare the yogurt dip: In a medium-size bowl, combine the grated cucumber with vegan yogurt, pickle juice, lemon juice, dill and garlic. Set into the fridge for at least 10 minutes before serving.
Serve the yogurt dip alongside the golden and crispy fritters, dip into the yogurt & enjoy!