Lentil Fritters 

Work and lunchbox food. (Serve with ranch dressing)

Oryx Product: Mini Travels

This recipe can be made during loadshedding; we should know! Feel free to use a food processor, if you prefer.

Fritters (or patties):

• 1 ½ cups red split lentils – cooked in water or broth and drained
• ½ cup onion, finely diced ( 100 g)
• 1 sachet tomato paste ( 50 g)
• 1 round of feta (  g)
• 1 Tbsp extra virgin olive oil + more for frying
• 1 Tbsp lime juice
• 2 tsp honey
• 2 Tbsp Dijon mustard
• 2 cloves garlic
• 1 tsp smoked paprika
• 1 tsp fresh oregano
• ½ tsp cumin powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ - ½ cup oat flour, or part oat and part tapioca flour

1. Mash everything together into a paste.
2. Heat a glug of olive oil in a wide pan set to medium-high. Using a large spoon, scoop out equal amounts of batter and fry on both sides until crispy on the outside, adjusting the temperature if it burns too quickly before it’s cooked on the inside.
3. Serve on salad, rice, as snacks, or as part of a packed lunch. 

Coleslaw:

• ¼ cup extra virgin olive oil
• 3 Tbsp dill gherkin juice or lime/ lemon juice
• 1 Tbsp tahini
• 1 Tbsp honey, or more to taste
• 1 garlic clove, crushed and chopped finely
• ½ tsp cumin powder
• ½ tsp salt, or more to taste

Mix together in a large bowl.

Add finely chopped cabbage and grated carrot. Stir until coated.

Taste and adjust if needed. 

Recipe development & photography by Candice from @thesocialpostSA