AT A GLANCE
These little morsels may be on the diminutive side, but they punch well above their weight in the flavour stakes. If you wanted to make them gluten-free, you could substitute the flour with teff flour.
|01||Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Stir in spices and fry until fragrant (30 seconds), then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Transfer to a bowl to cool.|
|02||Meanwhile, for green yoghurt, process herbs, garlic, chilli, spices and 2 tbsp cold water in a small blender to coarsely chop, add olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and set aside.|
|03||Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk eggwhites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.|
|04||Preheat oven to 180C and heat 3cm oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and keep warm in oven while you cook remaining fritters. Serve hot with green yoghurt and lemon halves.|