Lentils are key players in a healthy balanced diet for your team. These tiny pulses are the ‘best and fairest’ in the nutritional powerhouse award and surprisingly easy to cook. Zucchini, Lentil & Halloumi Fritters will be a runaway favourite with your club champions to fly a premiership flag this season. The Crows may not have won the AFL Grand Final this year, but like lentils they are champions. Recipe from the Australian Healthy Food Guide magazine.
- Serves 4
- Preparation and cooking time: 45 minutes
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- 150g (5 oz) broccoli, trimmed and cut into florets
- 400g (14 oz) tin brown lentils, drained and rinsed
- 260g zucchini (9 oz), coarsely grated, squeezed to remove excess moisture
- 2 eggs, lightly beaten
- ½ cup self raising flour (or gluten free if required)
- 75g (2.5 oz) halloumi cheese, grated
- ¼ cup fresh mint, finely chopped
- ¼ teaspoon salt, or to taste
- ¼ freshly ground black pepper, or to taste
- 2 tablespoons fresh chives or parsley, finely chopped
- Zest of one lemon, finely grated
- 1 tablespoon extra virgin olive oil
- Tzatziki, to serve
- Baby spinach leaves, to serve
- Cook the broccoli in a small saucepan of boiling water for 3-4 minutes or until tender. Drain and transfer to a large bowl.
- Roughly chop the broccoli with a fork. Add the lentils, zucchini, eggs, flour, halloumi, mint, chives/parsley, lemon zest, salt and pepper. Stir to combine.
- Heat the olive oil in a large non-stick fry pan over a medium-high heat. Add 3 x ¼ cups of mixture and cook the fritters for 2-3 minutes each side or until golden and cooked through. Repeat with the remaining batter, adding a little extra oil if necessary.
- Serve the fritters with tzatziki and baby spinach leaves.
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- Delish factor: 4 out of 5 stars
- Not suitable to freeze
If you make this recipe let me know how it turned out. Leave a comment below and/or share an image of your creation on social media @janette bridger or #beanthinkingaboutpulses