Lentil fritters with pineapple salsa

These lentil fritters are easy to make and can keep in the fridge for the day until you are ready to cook them. Serve with a burger bun and salad for a balanced healthy meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large frying pan and over a medium to high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop.

Step 2

Add the diced onions, garlic, chili, turmeric and ginger to the frying pan and fry for 6-8 minutes until softened.

Step 3

Add the drained and rinsed lentils, stock powder, garam masala and creamed coconut and cook, stirring for 3-4 minutes until the mixture is really dry. Stir through the lemon juice and zest and leave to cool slightly.

Step 4

Transfer the mixture to a food processor and add the egg and flour, blend until combined, add pepper to taste and leave to cool.

Step 5

When cooled, the lentil mixture is ready to be divided into 8 equal fritters. Place on a plate in the fridge until set.

Step 6

To cook the fritters place under the grill on a medium heat and cook until browned and crisped, about 10 minutes on each side.

Step 7

Add all the ingredients in a bowl and mix well.

Step 8

To serve - add the fritter to a burger bun and add lettuce, cucumber, a slice of tomato and some grated carrot.