Ingredients

For 4 Person(s)

For the Fritters

  • 100 g beluga lentils
  • 3 plantains
  • 600 g sweet potatoes
  • 60 g fresh coriander, chopped
  • 200 g banana shallots, finely chopped
  • 50 g ginger, grated
  • 2 red chillies, deseeded

For the Chili Coulis

  • 150 g red pepper, roasted and peeled
  • 2 red chilies, deseeded and roasted
  • 1 lemon, juiced
  • salt to taste

For the coconut salsa

  • 1 fresh coconut, grated finely
  • 30 g fresh coriander, chopped
  • 1 lime, juiced
  • 1 tsp mustard seeds, toasted
  • 1 red chili, deseeded and finely chopped
  • salt to taste

Directions

PREPARE THE COCONUT SALSA: 

Gently mix all the ingredients together.

PREPARE THE CHILI COULIS: 

Blend all the ingredients until smooth with a hand blender.

PREPARE THE FRITTERS:

Wash, then soak the beluga lentils for half an hour. 

Discard the soaking water and simmer in fresh water for 25 minutes. 

Brush the sweet potato with oil and roast with the plantains (skin on) until tender, about 30 minutes. 

While still hot, peel the plantains and sweet potatoes and mash with a potato masher. Set aside. 

Fry onion, ginger and chili in a little vegetable oil until soft, mix with the drained lentils, crushing them lightlly before adding to the sweet potato and plantain mash. Mix well. 

Shape into ping pong sized balls and deep fry until golden brown.

SERVE: 

Serve the fritters hot with the coconut salsa and chili coulis on the side.

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