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Photo of Zucchini, lentil and curry fritters by WW

Zucchini, lentil and curry fritters

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Keep everyone’s tastebuds happy withthis no-fuss, vegie-packed dish.

Ingredients

Red capsicum

200 g, finely chopped

Avocado

1 small, chopped

Lemon(s)

1 medium, juiced

Green shallot(s)

6 individual, thinly sliced

Fresh coriander

1 cup(s), leaves, roughly chopped

Lentils, canned, rinsed, drained

1 400g can, (Buy 1x400g can)

Zucchini

2 medium, coarsely grated

Curry powder

3 tsp

Egg(s)

1 medium, lightly beaten

White self-raising flour

½ cup(s), (75g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine the capsicum, avocado, 2 tablespoons lemon juice and half the shallot and coriander in a large bowl. Season with salt and pepper.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Add leafy green salad, to serve. TIP: You will need 2 medium zucchinis to get 350g coarsely grated zucchini. VARIATION: Swap lentils for cannellini beans.

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