75g plain flour
1tsp freshly ground cumin seeds
2 fresh red chillies, deseeded and finely chopped
2tbsp coriander, chopped
Vegetable oil for frying
6 spring onions, 5 cherry tomatoes
5 tbsp Greek yogurt
Salt and pepper to season
Cook the lentils as directed on the pack until just tender but still al dente. Drain well.
Whisk together the flour, egg, milk, cumin and salt until smooth.
Pour the batter into a bowl and stir in the lentils, one of the chopped chillies and the coriander, and set aside.
Trim the spring onions and thinly slice, roughly chop the tomatoes and stir both into the yoghurt, season with salt and pepper and add the remaining chopped chilli.
To cook the fritters heat three or four tablespoons of the vegetable oil in a large heavy based frying pan. Take a large tablespoon and drop three or four spoonfuls of the lentil mixture into the pan. Cook over a medium heat for about 3-4 minutes until beginning to crisp, then using a fish slice, turn over to cook the other side, use more oil if needed. Serve with Spring Onion and the yoghurt.