Lentil fritters with basil yoghurt dip

Vegetarian lentil bites with a refreshing dipping sauce

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people


  • 1 cup split red lentils
  • 1/2 cup flour
  • 7.5 ml baking powder
  • 1 egg
  • 5 ml cumin
  • 5 ml garlic
  • 5 ml crushed chillies dried
  • black pepper
  • salt
  • Oil for deep-frying

Yoghurt Dip

  • 1/4 cup greek yoghurt
  • 5-10 basil leaves fresh
  • 1/2 teaspoon crushed garlic


  1. Rinse the lentils three or four times. Transfer to a clean saucepan and cover with cold water. Bring to a boil and simmer for 20minutes. If there is any water left after cooking, drain this and transfer the lentils to a bowl to cool.
  2. In a separate bowl mix together the flour, baking powder and spices.
  3. One the lentils are cooled to room temperature, add the egg and stir well. The mixture will be slightly runny.
  4. Add the flour mixture and stir just until the flour is no longer visible, do not overmix. Season to taste.
  5. Heat oil in a saucepan. The oil should be enough to cover the fritters so at least 7-10 cm in depth. You can test if the oil is hot enough by dripping a bit of the batter in the oil. If it bubbles immediately the oil is ready.
  6. Spoon a teaspoon full per fritter into the hot oil. You can fry a few at a time depending on the size of your frying pan.
  7. Cook until golden brown on one side and then flip them over to cook for a few minutes on the other side. They should take about 3 minutes to cook per side.
  8. Drain them on a kitchen towel and serve with yoghurt dip.
  9. For the yoghurt dip: cut the basil into fine slivers. Mix it with the yoghurt. Add garlic, salt and pepper to taste.
  10. Enjoy!