Dhal fritters with cucumber and tomato salad recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.