 |
INGREDIENTS:
1/3 cup self raising flour
1/3 cup corn flour
Salt & pepper to taste
2 eggs, separated
¼ cup low fat milk
400g can Edgell Brown Lentils, well drained
1/2 cup each grated swede & sweet potato
2 spring onions, finely chopped
Oil for frying
Fruit Chutney
METHOD:
1. Sift flours and seasoning into a large bowl. Add egg yolks and
milk, mix well.
2. Stir in drained Edgell Brown Lentils and vegetables.
3. Whip egg whites until stiff, fold into flour mixture, half at
a time.
4. Pour enough oil in a pan to cover with 1cm. Heat to a medium
setting. Gently place a ¼ cup of mixture into hot oil and cook for
approximately 2 minutes or until golden brown, turn and cook another 2
minutes. Repeat to make 12 fritters.
5. Drain on absorbent paper and serve with fruit chutney.
SERVES: 4-6
PREPARATION TIME: 15 minutes
COOKING TIME: 4 minutes
TIP: Swede is a secret ingredient in any vegetable dish to bring out
flavour. Sweet potato may be substituted with pumpkin or carrot.
 Serve
of vegetables
Low in
sodium
Suitable
for Vegetarians
| Energy |
287kJ |
|
| Protein |
3.2g |
|
| Fat - total |
2.0g |
|
| - saturated |
0.5g |
|
| Carbohydrate - total |
9.0g |
|
| - sugars |
1.0g |
|
| Fibre |
1.0g |
|
| Sodium |
113mg |
|
|
