Spiced potato red lentil fritter & salsa verde salad toast
Flavour-packed spiced potato red lentil fritters
Refreshing salsa verde salad
Creamy avocado and tahini
S E R V I N G S : 2-3
A L L E R G Y : Gluten, mustard, sesame
Ingredients.
Fritters
1/2 potato julienned
1.5 yellow/red onion sliced
1 tsp black mustard seeds
A small handful of fresh/dried curry leaves
1 slice of ginger finely chopped
4 garlic crushed/minced
½ tsp turmeric
½ tsp ground cumin
~½ tsp chilli powder
Salt
Black pepper
100g dried red lentils (rinsed and soaked in water overnight)
3 tbsp water
Chopped fresh coriander
Squeeze of lemon juice
Optional - ¼ tsp baking powder
Salad
A small handful of each coriander, parsley, basil /chives/mint
1 clove of garlic
½ lemon juice
1/2 tbsp toasted sesame seeds/ almond/ pine nuts
~2 tbsp apple cider vinegar
1 tbsp Extra virgin olive oil (or more if needed to help blending)
Salt
Black pepper
Lettuce of choice
Shredded carrot
Grapefruit or other citrus fruit
Avocado
Tahini
Preparations.
Soak the julienned potato in water for about 15min so they cook more easily later
Heat up some oil in a pan, add mustard seeds let them pop, then add the curry leaves
Then add 1/3 of all the onion slices, fry until slightly charred,and then add the garlic, spices, salt and potato and fry until fragrant
Add a big splash of water and cover the pan, cook until the potatoes are softened
Blend the drained red lentils water, squeeze of lemon juice (and baking powder) into a smooth mixture
Mix in the onions, potato mixture and chopped coriander together, then form about 8 patties
Spray on some oil and then bake at 180C for ~30min or until slightly charred
Meanwhile, blend the herbs, garlic, lemon juice, apple cider vinegar, extra virgin olive oil, salt and black pepper
Mix it with lettuce, shredded carrot and grapefruit
Assemble everything on a nice slice of bread, including avocado and a drizzle of tahini on the fritters
Notes / Chats.
Extra.
