For 4 Person(s)
Gently mix all the ingredients together.
Blend all the ingredients until smooth with a hand blender.
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 the fritters hot with the coconut salsa and chili coulis on the side.