Lentil fritters
MethodMix the leftover lentils with the chopped coriander, spring onion and gram flour, then set aside.
Use a peeler to cut the carrots and courgettes into long ribbons, then toss the ribbons with the sesame seeds and coriander in sesame oil and the lime juice.
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Heat the rapeseed oil in a frying pan. Spoon in four dollops of the dhal and flatten into patties. Fry each side until golden and serve with the ribbon salad.
Ingredients
300g leftover basic lentils(see our recipe)
handful of chopped coriander
1 chopped spring onion
50g gram flour
2 courgettes
½ tsp sesame seeds
handful of coriander
½ tsp sesame oil
juice of 1 lime
1 tbsp rapeseed oil
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