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Lentil fritters with labne

Name: Lentil fritters with labne
Prep time: 385 min
Cook time: 25 min
Total time: 410 min
Yield: 4
Ingredients: 2/3 cup (100g) plain flour; 1 teaspoon baking powder; Good pinch cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 eggs, separated; 150ml milk; 400g can lentils, drained, rinsed; 2 tablespoons flat-leaf parsley, roughly chopped, plus extra leaves to garnish; 1 tablespoon sunflower oil; 100g wild rocket leaves; 1 vine-ripened tomato, seeds removed, roughly chopped; 1 teaspoon cumin seeds, toasted; 400g low-fat natural yoghurt; 1 teaspoon dried mint; 1 tablespoon finely chopped mint leaves

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6h 25m

25m

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by Jill Dupleix

Food writer

Oct 03, 2015

Create a Middle Eastern and exotic snack with these lentil fritters and homemade labne (yoghurt cheese). This recipe must be started a day ahead.

2/3 cup (100g) plain flour
1 teaspoon baking powder
Good pinch cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 eggs, separated
150ml milk
400g can lentils, drained, rinsed
2 tablespoons flat-leaf parsley, roughly chopped, plus extra leaves to garnish
1 tablespoon sunflower oil
100g wild rocket leaves
1 vine-ripened tomato, seeds removed, roughly chopped
1 teaspoon cumin seeds, toasted

Labne (see notes)

400g low-fat natural yoghurt
1 teaspoon dried mint
1 tablespoon finely chopped mint leaves

Method

1.

For labne, mix yoghurt with both mints, salt and pepper. Place in a fine sieve lined with damp muslin or a clean chux, place over a bowl and cover with plastic wrap. Leave in the fridge overnight, until thickened to a cream-cheese consistency. The next day, transfer labne to a clean bowl, discarding liquid, then cover and chill until needed (up to 2-3 days).
2.

Sift flour, baking powder and spices into a bowl. Lightly whisk in yolks, then slowly whisk in milk until smooth. Stir in lentils, chopped parsley, salt and pepper.
3.

In a separate bowl, whisk eggwhites to soft peaks with electric beaters, then gently fold into batter.
4.

Heat 2 teaspoons oil in a non-stick pan over medium-high heat. Using 1 tablespoon batter for each fritter, spoon 4 fritters into the pan. Cook for 3-4 minutes until golden, then turn and cook for 2 minutes until golden. Drain on paper towel and keep warm. Repeat to make 16 fritters.
5.

Serve topped with labne, rocket, tomato, extra parsley and cumin seeds.