Cheese and lentil fritters with pear and walnut salad
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Serve this parmesan and lentil fritters with a pear, walnut and spinach salad for a fabulous Sunday lunch
Ingredients
Reduced-fat ricotta cheese
1 cup(s), (240g)
Egg(s)
1 medium
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
White self-raising flour
⅓ cup(s), (50g)
Skim milk
¼ cup(s), (60ml)
Red onion
½ medium, half finely chopped, half thinlly sliced
Grated parmesan cheese
2 tbs
Fresh flat-leaf parsley
2 tbs, finely chopped
Rocket
100 g
Pear(s)
2 medium, unpeeled, cored, thinly sliced
Walnuts
2 tbs, coarsely chopped, toasted
Olive oil
1 tbs, extra virgin
Balsamic vinegar
1 tbs, white
Instructions
1
Whisk the ricotta and egg in a large bowl until smooth. Finely chop half of the onion. Combine the chopped onion, lentils, flour, milk, parmesan and parsley in a bowl. Season with salt and freshly ground black pepper.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Spoon eight 2-tablespoon quantities of lentil mixture into the pan and cook for 4 minutes each side or until golden and puffed. Transfer to a plate and repeat with the remaining batter.
3
Meanwhile, to make the salad, finely slice the remaining onion and combine with the spinach, pear and walnut in a large bowl. Whisk together the oil and vinegar in a bowl. Drizzle over the salad. Season with salt and freshly ground black and gently toss to combine. Serve with the fritters.
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