Baked Red Lentil + Carrot Fritters

Ingredients

• 1 large onion, chopped

• 1 tablespoons extra virgin olive oil

• 4–5 large carrots, chopped

• 1 cup (200g) split red lentils, rinsed well

• 2 cups water

• 1 cup quinoa flakes (or rolled oats)

• 2 cloves garlic, crushed

• 1 tablespoon fresh lemon juice

• 1 teaspoon chilli flakes

• 2 teaspoons curry powder

• salt + pepper to taste

• 2 handful fresh parsley, chopped.

Method

1. In a medium saucepan, heat one Tablespoon of olive oil and cook the chopped onions until slightly golden. Add the carrots, cover with water, and cook until tender (can easily push a fork through). Strain carrots and onions and set aside.

2. Meanwhile, cook the lentils. Add lentils and 2 cups of water and bring to the boil and then simmer for 15 to 20 mins until cooked.

3. Add the onions-carrot mixture and the red lentils to a food processor. Pour half of the quinoa flakes/rolled oats (1/2 a cup), garlic, lemon juice, olive oil, chilli flakes, curry powder, salt + black pepper. Blend together until all ingredients are well incorporated.

4. Transfer the mixture to a large mixing bowl, and add the reserved ½ cup quinoa/rolled oats and parsley. Use a spoon to mix well. The mixture should be damp but able to hold its shape. Place in the fridge for approx 20 mins to frim up.

5. Preheat the oven to 200°C. Line a large baking sheet with baking paper or a baking sheet.

6. Remove mixture form the fridge and shape into fritters. Use a tablespoon to measure out the fritters and shape with your hands. You should make approx 18-20.

7. Bake the fritters for 20-25 minutes, or until golden-brown. Remove from the oven and cool a few minutes on the pan before moving over to a wire rack to cool completely.

These keep well in the fridge for a 5 days, or you can freeze them for up to 3 months. They are great for a summer lunch served with salad, or they make a great high protein afternoon snack.

Enjoy x