Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/3 cup plain flour
- 1 carrot, peeled, grated
- 1 long red chilli, finely chopped
- 3 spring onions, thinly sliced
- 5milliliter virgin olive oil spray
- 800grams canned lentils, drained rinsed
- 300grams jar chunky salsa
- 1 pinch pepper (for seasoning)
- 4 cups salad greens (to serve)
- 2 eggs
- 1/4 cup walnuts, finely chopped
- 500grams cottage cheese
- 1 1/2 cup breadcrumbs
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2820kJ / 678Cal
2820 Kilojoules or 678 Calories
32% of daily energy intake*
Protein
40.0grams
Fat
16.8grams
Carbs
82.5grams
Sugars
17.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line a large baking tray with paper.
Step 2 of 5
Place half of the cottage cheese into a fine sieve over a bowl and leave to drain.
Step 3 of 5
Place half the lentils in a food processor with 1 egg and process until smooth. Transfer to a large bowl. Add remaining lentils, cottage cheese, spring onion, carrot, chilli and breadcrumbs. Season with salt and pepper. Stir well to combine. Form into 8 patties and place on a plate.
Step 4 of 5
Place flour into a shallow bowl. Whisk remaining egg in a separate shallow bowl with 1 tbs cold water. Combine extra breadcrumbs and walnuts in a separate bowl.
Step 5 of 5
Lightly coat each fritter in the flour, egg wash and finish with breadcrumbs. Place onto prepared tray. Spray with olive oil. Bake for 15 minutes. Turn over and cook for a further 10 minutes or until golden. Serve salad greens, topped with fritters and salsa.
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