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Corn and Lentil Fritters


30 minutes


6 persons


  • 1 cup wholemeal flour

  • 1 teaspoon baking powder

  • 400g canned lentils, drained, rinsed

  • 420g canned cream corn

  • 420g canned whole corn kernels, drained, rinsed

  • 4 eggs

  • 1/3 cups coriander, finely chopped

  • 1 tablespoon oil


  • In a large bowl, gently mix together the flour, baking powder, rinsed lentils, creamed corn, whole corn kernels, eggs and chopped coriander until just combined.

  • Heat a well-seasoned skillet or non-stick frying pan over medium heat.

  • Grease the pan with oil.

  • Drop rounded spoonful of batter onto the heated pan.

  • Fry the fritters in hot oil until golden brown on each side.

  • Drain on paper towels and serve hot.

Serving Suggestion

Serve with mint chutney, tomato ketchup or tamarind chutney.

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