Mushroom and red lentil fritters are a great dinner side or snack table favourite. Photo by South African Mushroom Farmer’s Association
Mushroom and red lentil fritters: Spicy and healthy snacks
These mushroom and red lentil fritters are a golden treat that you can experiment with while enjoying a healthy treat, every time.
Mushroom and red lentil fritters are a great dinner side or snack table favourite. Photo by South African Mushroom Farmer’s Association
There are still many holidays coming up which will be spent with family and even more great sporting events on TV. For these get-togethers, you need snacks for everybody to enjoy, especially when not everybody chicken wings due to being vegetarian. These mushroom and red lentil fritters are a perfect vegetarian fried snack that even the meat-eaters will enjoy. You can also cook them in various ways, so the options are all in your hands.
ALSO READ: Greek mushroom and potato salad: Crunchy and healthy
Mushroom and red lentil fritters tips
The lentils are a great option for protein and fibre. If you want to omit the eggs and make these fritters vegan, using agar agar or aquafaba is a great egg alternative. The lentils and mushrooms add a meaty texture along with the golden crunch after they’ve been fried. You can bake, shallow fry or even air fry these tasty treats. They’re great as a family platter for the big game or as a side with your roast dinner any day of the week.
ALSO READ: Keto mushroom pizza: The perfect low-carb girls night meal
These mushroom and red lentil fritters are a golden treat that you can experiment with while enjoying a healthy treat, every time.
Mushroom and red lentil fritters recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
50
minutesTotal time
1
hour10
minutesIngredients
- For the coriander and mint chutney
2 bunches 2 fresh coriander
1 small bunch 1 fresh mint
1 1 green chilli
1 knob 1 fresh ginger, peeled
1 tbsp 1 lemon juice
¼ tsp ¼ cumin
1 tsp 1 sugar
½ tsp ½ salt
2-3 tbsp 2-3 water
- For the tikki / fritters
300 g 300 masoor dal / red lentils
625 ml 625 water
1 1 red onion, diced
2 cloves 2 garlic, minced
300 g 300 portabellini mushrooms, sliced in half and then thinly sliced
1 large bunch 1 fresh coriander, roughly chopped
½ tsp ½ ground cumin
½ tsp ½ ground coriander
½ tsp ½ chilli powder
½ tsp ½ turmeric
75 g 75 flour
1 tsp 1 salt
2 large 2 eggs, whisked
olive oil, for cooking
salt and pepper, to taste
Method
- For the coriander and mint chutney
- Place all the ingredients in a food processor. Blend, adding enough water until smooth. Taste to adjust seasoning. Keep in the fridge until serving.
- For the tikki
- Place the lentils in a pot with the water. Bring the lentils and water to a boil, reduce to a low simmer and cover. Cook the lentils for about 10 minutes until tender but not mushy.
- If the water has not been fully absorbed by the time the lentils are cooked, drain and allow to steam dry.
- Place cooked lentils in a large mixing bowl.
- Add a tiny drizzle of olive oil to a large frying pan. Add the red onion and cook until soft and then add the garlic and cook for a minute until fragrant.
- Scrape into the mixing bowl of lentils.
- Add another little drizzle of olive oil to the frying pan and cook the mushrooms on high heat until they release all of their water and turn golden brown. Season lightly.
- Add mushrooms to the lentil bowl along with the fresh coriander, spices, seasoning and flour. Mix to coat well.
- Pour over the eggs and mix, slightly crushing and mashing the red lentils as you do so.
For a nice chunky textural fritter keep the lentils half mashed, half whole. - Preheat oven to 200˚C. Brush a large baking tray with a little olive oil.
- Using a ¼ cup measure – scoop the mixture and form into patties on the tray.
Brush the tops with a little olive oil. - Bake in the oven for about 25 minutes, flipping them at 15 minutes. (You can also pan fry the fritters using a non-stick frying pan and a little olive oil or brush them all over with a little olive oil and air fry them that way)
- When golden brown on both sides remove and place on a cooling rack for a few minutes.
This will allow steam to escape and keep them from being soggy. - To serve
- Pile up fritters onto a serving platter. Place coriander and mint chutney into little dipping bowls.
- Serve family style and enjoy!
Notes
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