Name: LENTIL FRITTERS
Cook time: 35 min
Ingredients: 3 eggs; 200 ml coconut milk ((6.8oz)); 1 large orange kumara ((300g/10.6oz)); 1/2 small red onion; 400 g can brown lentils, well drained ((14oz)); Zest of 1 orange; 3/4 cup brown or white rice flour ((90g)); 1 Tbsp Moroccan seasoning; 1 tsp baking powder; 1/4 tsp salt; 2 Tbsp rice bran oil, divided; 80 g baby spinach ((2.8oz)); 1 1/2 oranges (flesh only); 1/2 small red onion; 6 dates; 80 g feta cheese ((2.8oz)); Juice of 1/2 orange ((2-3 Tbsp)); 2 Tbsp olive oil; 2 tsp honey; 1 tsp wholegrain mustard; 1/2 cup unsweetened Greek yoghurt ((125ml))

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These Moroccan-spiced kumara and lentil fritters are packed full of goodness. An easy and interesting vegetarian dinner.

Orange kumara, lentils and red onion make up the base of these fritters. Rice flour helps to give a lighter texture and is naturally gluten-free too.

Moroccan seasoning and orange zest add a subtle but delicious flavour.

The spinach, orange and date salad is a little different to your average side salad. Crumble salty feta over the top and drizzle with a tangy orange and mustard dressing.

Don’t forget a dollop of yoghurt or sour cream before serving – fritters wouldn’t be complete without it!

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LENTIL FRITTERS

Keyword: MAIN MEALS, VEGETARIAN

Difficulty: Easy

Ready In: 35 minutes

Serves: 4

These Moroccan-spiced kumara and lentil fritters are packed full of goodness. Serve with a simple spinach, orange and date salad. An easy and interesting vegetarian dinner.

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Ingredients

FRITTERS

3 eggs
200 ml coconut milk (6.8oz)
1 large orange kumara (300g/10.6oz)
1/2 small red onion
400 g can brown lentils, well drained (14oz)
Zest of 1 orange
3/4 cup brown or white rice flour (90g)
1 Tbsp Moroccan seasoning
1 tsp baking powder
1/4 tsp salt
2 Tbsp rice bran oil, divided

SALAD

80 g baby spinach (2.8oz)
1 1/2 oranges (flesh only)
1/2 small red onion
6 dates
80 g feta cheese (2.8oz)

DRESSING

Juice of 1/2 orange (2-3 Tbsp)
2 Tbsp olive oil
2 tsp honey
1 tsp wholegrain mustard

TO SERVE

1/2 cup unsweetened Greek yoghurt (125ml)

Instructions

MAKE FRITTERS
In a large bowl, whisk together eggs and coconut milk. Grate kumara and finely dice onion. Stir kumara, onion, lentils and orange zest into egg mixture. Add rice flour, Moroccan seasoning, baking powder and salt. Stir until just combined.
Preheat oven to 100ºC (210ºF) fan bake. Heat 1 tablespoon oil in a large frying pan on medium to medium-high. Fry 1/4 cup measurements of the fritter mixture for 2 minutes each side, until golden brown and cooked through. Transfer to a rack set over an oven tray and keep warm in the oven while you cook remaining fritters. Add more oil to pan as required.
MAKE SALAD
While fritters cook, divide spinach between individual serving plates. Roughly dice the orange flesh, finely slice the onion and cut the dates into small pieces. Arrange on top of the spinach, then crumble feta over the top.
MAKE DRESSING
Place orange juice, oil, honey and mustard in a small jar. Shake well to combine and season to taste with salt and pepper. Drizzle over salad.
SERVE
Place fritters on plates with salad and add a generous dollop of yoghurt on top.

Recipe Notes

WINE MATCH: Try a Pinot Gris.
GLUTEN-FREE OPTION: Make sure Moroccan seasoning and baking powder are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like dates, omit these from the salad. Raisins or sultanas are a good alternative. If you eat meat, fried bacon or chorizo make a yummy addition to this meal (serve on the side).
STORING AND REHEATING: Store fritters, salad and dressing separately. Fritters are best reheated in a frying pan with a little oil, to get those crispy edges. Dress salad and add dollop of yoghurt just before serving.