Leek and lentil fritters

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 2
    bunches young leeks
  • 3
    large potatoes, thinly sliced
  • 200
    lentils, cooked
  • 4
    large cloves garlic, crushed
  • 5
    medium curry powder
  • 2
    eggs, beaten
  • 45
    chopped parsley
  • 1
    ripe tomato, skinned and finely chopped
  • salt and milled black pepper
  • flour to dust
  • sunflower oil for frying


Strip and trim leeks, leaving a few green leaves. Halve lengthways and across and wash very carefully. Simmer, covered, with potatoes in a little salted boiling water until tender, 15 to 20 minutes. Drain thoroughly and squeeze excess water from leeks. Purée leeks and potatoes until smooth. Add lentils, garlic, curry powder, eggs, parsley and tomato. Season to taste. (Add a little extra flour if mixture is very sloppy.) Shape mixture into 6 cm diameter patties. Dip lightly in a little flour and shallow-fry on both sides in hot oil until golden. (Oil should be hot but not smoking, otherwise fritters will be greasy.) Serve with cooked brown rice lightly tossed with sautéed onion and sunflower seeds, homemade tomato sauce and a crisp green salad. TOTAL KILOJOULE COUNT: 8 540 kJ (2 040 Cal). Per fritter: 430 kJ (105 Cal). Makes 20 medium fritters

Read more on: pulses  |  shallow-fry


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