Coloured vegetable fritters with cucumber & yoghurt dip
Ingredients
for 12 pieces
| 1 | courgette, coarsely grated |
| 1 | bell pepper, finely chopped |
| 1 | carrot, finely grated |
| 1 | onion, finely chopped |
| 1 tin | yellow lentils (approx. 130 g), rinsed, drained |
| 100 g | white flour |
| 50 g | Gruyère, finely grated |
| ½ tsp | salt |
| a little | pepper |
| 150 g | plain greek yoghurt |
| ½ | cucumber, peeled, deseeded, finely grated |
| 1 | garlic clove *-* |
| ½ tbsp | lemon juice |
| ¼ tsp | salt |
| oil, for frying |
How it's done
Vegetable fritters
In a bowl, mix the courgette with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass.
Dip
Combine the yoghurt, cucumber, garlic and lemon juice, season with salt.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 4 mins. until the underside separates from the pan, turn the fritters, cook for a further 4 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the vegetable fritters.
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