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Red lentil fritters with green yoghurt

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

By Emma Knowles
  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
These little morsels may be on the diminutive side, but they punch well above their weight in the flavour stakes. If you wanted to make them gluten-free, you could substitute the flour with teff flour.


  • 1 ½ tbsp olive oil
  • ½ onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tsp coarsely crushed coriander seeds
  • 2 tsp coarsely crushed cumin seeds
  • 200 gm red lentils (1 cup)
  • 2 eggs, separated
  • 100 gm self-raising flour
  • Finely grated rind of 1 lemon, plus lemon halves to serve
  • Vegetable oil, for shallow-frying
Green yoghurt
  • ½ cup (firmly packed) coriander
  • 1/3 cup (firmly packed) flat-leaf parsley
  • 2 garlic cloves, coarsely chopped
  • 1 long green chilli, coarsely chopped
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • 70 ml olive oil
  • Juice of 1 lemon
  • 250 gm thick plain yoghurt


  • 1
    Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Stir in spices and fry until fragrant (30 seconds), then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Transfer to a bowl to cool.
  • 2
    Meanwhile, for green yoghurt, process herbs, garlic, chilli, spices and 2 tbsp cold water in a small blender to coarsely chop, add olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and set aside.
  • 3
    Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk eggwhites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.
  • 4
    Preheat oven to 180C and heat 3cm oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and keep warm in oven while you cook remaining fritters. Serve hot with green yoghurt and lemon halves.


Drink Suggestion: Refreshing Aperol Spritz.
Drink suggestion by Max Allen.