Lentil and Sweetcorn Fritters with Yellow Beetroot, Tomatoes and Turmeric Eggs
This recipe will make 4 small fritters, suitable for starter plates for 4. But you could make a bigger quantity of the mix for main course sized fritters. I went a bit wild with yellow colours for the accompanying salad! But of course, you could just make the fritters and serve them with whatever you wish. I used chana dhal (lentils) because they are yellow but other lentils would work. (serves 4 as a starter)
photographed yesterday in daylight.
Ingredients
For the fritters:
150g chana dhal (yellow lentils)
4 tbsp sweetcorn
4 red birds eye chillies (finely chopped)
I x large egg yolk (beaten)
2 sticks of cinnamon
4 black cardamom
Salt to taste
Oil for frying
For the salad:
12 baby tomatoes (halved)
500g cooked yellow beetroots
100g caster sugar
200 ml white wine vinegar
4 hard-boiled eggs
4 tsp ground turmeric
3 tsp caster sugar
Basil oil (see Sweetcorn, Potato and Ginger Soup for recipe)
Method
To make the fritters:
This recipe will make 4 small fritters, suitable for starter plates for 4. But you could make a bigger quantity of the mix for main course sized fritters. I went a bit wild with yellow colours for the accompanying salad! But of course, you could just make the fritters and serve them with whatever you wish. I used chana dhal (lentils) because they are yellow but other lentils would work. (serves 4 as a starter)
photographed yesterday in daylight.
Ingredients
For the fritters:
150g chana dhal (yellow lentils)
4 tbsp sweetcorn
4 red birds eye chillies (finely chopped)
I x large egg yolk (beaten)
2 sticks of cinnamon
4 black cardamom
Salt to taste
Oil for frying
For the salad:
12 baby tomatoes (halved)
500g cooked yellow beetroots
100g caster sugar
200 ml white wine vinegar
4 hard-boiled eggs
4 tsp ground turmeric
3 tsp caster sugar
Basil oil (see Sweetcorn, Potato and Ginger Soup for recipe)
Method
To make the fritters:
- Cook the dhal in simmering water to which the cinnamon sticks and cardamon have been added.
- Cook until soft (soaking overnight will speed the process) and all the water evaporates. Leave to completely cool in the pan. It should become quite dry. Remove the spices.
- Mix the dhal with the sweetcorn and chillies, adding salt to taste. Add the egg yolk gradually to bind the mix. You may not need all of the yolk.
- Form the mixture into 4 small fritters. I use cling film to help shape them. Place in the fridge until needed.
- Place the peeled eggs in a large beaker or jar. Mix the turmeric and the 3 tsp sugar into a little boiled water to dissolve then add approx. 200 cold water and mix. Pour the liquid over the eggs and leave for several hours or overnight.
- Cut the peeled yellow beetroots into cubes and put into a saucepan with 100g sugar, the vinegar and enough hot water to cover the beetroot pieces. Bring to the boil and cook for 3 minutes. Allow to cool and leave for at least 20 mins. You will have more beetroot than you need but it will keep for at least a week in the fridge.
- Drain the beetroot cubes and eggs, drying them with kitchen paper. Cut eggs in quarters. Assemble the beetroot, tomatoes and egg on the plates.
- Shallow fry the fritters in a large frying pan for 3 - 4 minutes on each side, until golden. Drain on kitchen paper.
- Add the fritters to the plates and drizzle with basil oil.
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I love them. I think the chickens are corn fed but I don't know for sure. Re the sugar; it may not be necessary. I was trying to find a way of 'curing' the eggs without vinegar. I think the sugar has a subtle sweet taste but try it without! I'm always experimenting...