John Myers
Lentil Fritters with Yogurt Dip
The perfect lentil fritters with yogurt dip recipe with a picture and simple step-by-step instructions.
- 3 tbsp Lentils red
- 100 ml Water
- 2 Eggs
- 1 pinch Salt
- 100 g Lentil flour
- 1 tbsp Baking powder
- 0,5 tsp Ground cumin
- 1 tsp Dried thyme
- 0,5 tsp Cayenne powder
- 3 tbsp Rapeseed oil
- 150 g Greek yogurt
- 2 tbsp Lemon juice
- 1 Cucumber
- 0,5 bunch Chives fresh
- Salt and pepper
- Boil the lentils in a saucepan with 100 ml water for about 8 minutes. Separate the eggs. Beat egg whites and a pinch of salt until stiff. Puree the egg yolks with 2 tablespoons of lentils. Add the lentil flour, baking powder, cayenne pepper, cumin, thyme and salt. Process to a smooth dough. If necessary, add a little lentil flour or water. Fold in the egg whites and the remaining 1 tablespoon of lentils. Let the dough swell for about 10 minutes.
- Heat the oil in portions in a pan. Add 1-2 tablespoons of lentil batter and fry in buffers. Keep the finished buffers warm.
- For the yoghurt dip: stir the yoghurt with lemon juice until smooth. Wash, peel and finely grate the cucumber. Wash the chives and cut half into rolls. Stir grated cucumber and chives into the yoghurt, season with salt and pepper. Serve lentil buffer with dip and chives.
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