TIME TO MAKE
30 minutes
SERVINGS
6 persons
INGREDIENTS
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
Method
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.