Zucchini, lentil and curry fritters The beans and lentils in this fritter recipe provide a great source of protein and contain a healthy dose of soluble fibre which reduces the absorption of cholesterol, making these little legumes heart-healthy nutrition powerhouses! Main Print this recipe Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 10 Minutes Prep To cook: 20 Minutes Cook Difficulty: Medium Nutrition per servingEnergy : 1181kJProtein: 10.7gFat (total): 12.9g- Saturated Fat: 2.4gCarbohydrate (total): 28.7gFibre: 7.6gSodium: 363mg Ingredients 200g red capsicum, finely chopped 1 small avocado, chopped 1 lemon, juiced 6 green shallots, thinly sliced 1 cup fresh coriander leaves, coarsely chopped 400g can lentils, drained, rinsed 350g coarsely grated zucchini 3 teaspoons curry powder 1 egg, lightly beaten ½ cup self-raising flour 120g mixed salad leaves 1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar Method Combine capsicum, avocado, 2 tablespoons juice and half both the shallots and coriander in a large bowl. Season with salt and pepper. Mash lentils in a large bowl. Squeeze grated zucchini to remove as much excess liquid as possible (see tip). Add to lentils with curry powder, egg, flour and remaining shallots and coriander. Stir to combine and season with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add four ¼-cup amounts of lentil mixture to pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat to make 8 more fritters. Meanwhile, toss salad leaves, vinegar and oil in a bowl. Serve salad with fritters and capsicum salsa.
