Lentil Fritters

Recipe: Lentil Fritters

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 35 Minutes

Serves: 4



  • 3 eggs
  • 200 ml coconut milk (6.8oz)
  • 1 large orange kumara (300g/10.6oz)
  • 1/2 small red onion
  • 400 g can brown lentils, well drained (14oz)
  • Zest of 1 orange
  • 3/4 cup brown or white rice flour (90g)
  • 1 Tbsp Moroccan seasoning
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp rice bran oil, divided


  • 80 g baby spinach (2.8oz)
  • 1 1/2 oranges (flesh only)
  • 1/2 small red onion
  • 6 dates
  • 80 g feta cheese (2.8oz)


  • Juice of 1/2 orange (2-3 Tbsp)
  • 2 Tbsp olive oil
  • 2 tsp honey
  • 1 tsp wholegrain mustard

To Serve

  • 1/2 cup unsweetened Greek yoghurt (125ml)


1. Make Fritters

In a large bowl, whisk together eggs and coconut milk. Grate kumara and finely dice onion. Stir kumara, onion, lentils and orange zest into egg mixture. Add rice flour, Moroccan seasoning, baking powder and salt. Stir until just combined.

2. Cook Fritters

Preheat oven to 100ºC (210ºF) fan bake. Heat 1 tablespoon oil in a large frying pan on medium to medium-high. Fry 1/4 cup measurements of the fritter mixture for 2 minutes each side, until golden brown and cooked through. Transfer to a rack set over an oven tray and keep warm in the oven while you cook remaining fritters. Add more oil to pan as required.

3. Make Salad

While fritters cook, divide spinach between individual serving plates. Roughly dice the orange flesh, finely slice the onion and cut the dates into small pieces. Arrange on top of the spinach, then crumble feta over the top.

4. Make Dressing

Place orange juice, oil, honey and mustard in a small jar. Shake well to combine and season to taste with salt and pepper. Drizzle over salad.

5. Serve

Place fritters on plates with salad and add a generous dollop of yoghurt on top.

Recipe Notes

  • Wine Match: Try a Pinot Gris
  • Gluten-Free Option: Make sure Moroccan seasoning and baking powder are gluten-free
  • Ingredient Notes / Swaps: If you don’t like dates, omit these from the salad. Raisins or sultanas are a good alternative. If you eat meat, fried bacon or chorizo make a yummy addition to this meal (serve on the side).
  • Storing and Reheating: Store fritters, salad and dressing separately. Fritters are best reheated in a frying pan with a little oil, to get those crispy edges. Dress salad and add dollop of yoghurt just before serving.

When we mention protein we usually think of meat, however, protein can be obtained from plants as well. 

If you are starting your vegan journey and want to explore a range of plant-based proteins, you might want to learn more about the best sources of plant protein which we covered in Diet and the Brain: Proteins (cognition and brain performance).

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/ 

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