Makes: 18
Preparation: 15 min
Chilling: 30 min
Cooking: 15 min
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 2 cloves garlic, chopped
- 15 ml (1 T) ground cumin
- 15 ml (1 T) ground coriander
- 15 ml (1 T) curry powder
- 15 ml (1 T) garam masala
- 30 ml (2 T) turmeric
- 100 g spinach, thinly shredded
- 300 g lentils, cooked
- 50 g butter
- 45 ml (3 T) flour
- 5 ml (1 t) salt
- handful coriander, roughly chopped
- 30 ml (2 T) chutney
- 2 eggs
- oil for frying
Dipping sauce
- 45 ml (3 T) brown sugar
- 125 ml (½ c) water
- 60 ml (4 T) red wine vinegar
- 1 star anise
- 1 cinnamon stick
- 50 g dried apricots, chopped
Preheat oven to 180 °C.
1. Combine all the ingredients for the fritters in a large mixing bowl and chill in the fridge for 30 minutes.
2. Heat the oil in a pot over medium heat. Fry spoonfuls of the mixture in the hot oil and remove with a slotted spoon onto paper towel.
3. Dipping sauce: Combine all the sauce ingredients in a saucepan and simmer for 10 minutes over medium heat.
