Dhal fritters with cucumber and tomato salad recipe
Transform leftover Sweet potato dhal into these tasty, healthy fritters that provide two of your 5-a-day. Great for lunch or an interesting savoury snack.
See method- Serves 4
- Takes 50 mins
- 442 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 20g fresh coriander, finely chopped
- 5g fresh mint leaves, finely chopped
- ½ fresh red chilli, deseeded and finely chopped
- 900g leftover dhal
- 60g gram flour, sieved
- 60g plain flour, sieved vegetable oil, for frying
- poached eggs, to serve (optional)
For the salad
- One small red onion, diced
- ½ lemon, juiced
- ½ cucumber, diced
- 175g tomatoes, diced
- ½ fresh red chilli, deseeded and finely chopped
- 1 tsp cumin seeds, toasted (optional)
- 10g fresh coriander, finely chopped
- 5g fresh mint leaves, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1850kJ 442.0kcal
- Fat
- 15g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 52.4gProtein 18.7gFibre 13.4g
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Method
- For the salad, cover the onion with the lemon juice in a small bowl. Add a pinch of salt, mix, then set aside. Put the remaining salad ingredients in a large bowl, season well and set aside.
- Preheat the oven to gas ½, 130°C, fan 110°C. Put the herbs and chilli in a large bowl with the leftover dhal and flours. Mix well to combine.
- Heat 2 tsp oil in a nonstick frying pan over a medium heat until hot. Cooking in batches, add heaped dessertspoonfuls of the mixture to the pan and flatten slightly. Cook for 3-5 mins on one side until crisp and set, then flip and cook for a further 2-4 mins until golden. Repeat to make 12 fritters, adding more oil to the pan as needed. Transfer to a lined baking tray, then bake for 10 mins or until piping hot.
- Tip the onion and juice into the salad and mix well. Divide between plates then add a stack of 3 pancakes to each. Top each with a poached egg, if you like.
- See more Cook once, eat twice recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
