Zucchini, lentil and curry fritters
200 g, finely chopped
1 small, chopped
1 medium, juiced
6 individual, thinly sliced
1 cup(s), leaves, roughly chopped
Lentils, canned, rinsed, drained
1 can(s), (Buy 1x400g can)
2 medium, coarsely grated
1 medium, lightly beaten
White self-raising flour
½ cup(s), (75g)
1 x 3 second spray(s)
- Combine the capsicum, avocado, 2 tablespoons lemon juice and half the shallot and coriander in a large bowl. Season with salt and pepper.
- Place the drained lentils in a large bowl and mash. Squeeze the grated zucchini to remove as much liquid as possible. Add to the lentils with the curry powder, egg, flour and remaining shallot and coriander. Season with salt and pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add four ¼-cup quantities of the lentil mixture to the pan. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Cook the remaining fritter mixture, in 2 batches, to make 12 fritters. Place 3 fritters onto each serving plate and top with the capsicum salsa.