100g lentils

75g plain flour

1 egg

150ml milk

1tsp freshly ground cumin seeds

1tsp salt

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.