Sort ingredients
aprilklenoir
QR Code
Listen
Pdf
Soak lentils in 4 cups water in a medium bowl for at least 4 hours or overnight.
Rinse the lentils. Transfer to a food processor along with two-thirds of the scallions, cilantro, onion, egg, garlic, curry powder, cumin, turmeric and ¼ teaspoon salt. Pulse until coarsely chopped. Refrigerate for 10 minutes.
Meanwhile, whisk yogurt, lime juice, ginger, ¼ teaspoon salt and the remaining one-third of the scallions in a small bowl. Set aside.
Place flour in a shallow dish. Using about 3 tablespoons each, scoop 6 balls of the lentil mixture into the flour and gently roll to coat. Flatten into ½-inch-thick patties.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Using a fork or spatula, carefully transfer the patties to the pan and cook, flipping once halfway, until golden brown, about 4 minutes total. Transfer to a paper-towel-lined plate.
Repeat with the remaining lentil mixture and 2 tablespoons oil. Sprinkle the fritters with the remaining ¼ teaspoon salt. Serve the fritters with the sauce. Garnish with more cilantro, if desired.