Thursday, August 9, 2012

Cook | Lentil Fritters with Labne

I found this recipe in Delicious so I can't claim it's genius! I did make a few minor changes.
I will share it though because it's super yummy and pretty healthy.

Mint is pretty much my favourite herb at the moment. I really should plant some! And speaking of herbs, I've got some pretty exciting posts coming up which will be focusing on the traditional, medicinal uses of common herbs, and also tips on growing them.



2/3 Cup plain flour
1 tsp baking powder
pinch of Cajun seasoning
1 tsp cumin
2 eggs, separated
150ml milk
400g lentils (canned is ok)
2 tbs parsley
1 tbs olive oil

400g Greek yoghurt
2 tbs finely chopped mint leaves


Labne (*You will need to make this a day in advance*)
Mix yoghurt with mint and a little salt. Place in a fine sieve lined
with damp muslin or chux, place over bowl and cover with plastic
wrap. Leave in fridge overnight, until thickened to cream cheese

Sift flour, baking powder and spices into a bowl.
Whisk in yolks, then whisk in milk until smooth.
Stir in lentils, parsley, and season.
In a separate bowl, whisk egg whites to soft peaks, then gently
fold into batter.
Fry until golden on both sides - 1 tbs of batter for each fritter.

Makes about 16 fritters.

Topped with labne and a nice salad on the side.

Download the recipe card

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