Lentil and corn fritters with tomato and avocado salsa

These lentil and corn fritters with tomato and avocado salsa recipe are dairy free, vegetarian and vegan. Super easy and quick to make in 15 minutes, it's the perfect healthy lunch, dinner or light supper.

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

Tomato and avocado salsa
1 large or 2 small avocados, diced
2 large or 4 small tomatoes, diced
2 spring onions, finely sliced
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce
Fritters
400g can brown lentils, drained, rinsed
400g can creamed corn
1 cup self-raising flour
1 large or 2 small spring onions, finely sliced
1 tablespoon sweet chilli sauce
spray oil, to grease

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Instructions

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1 To make salsa, mix avocados, tomatoes and spring onions together in a bowl. Mix lemon juice and sweet chilli sauce together then stir through.

2 Place fritter ingredients in a bowl and mix to combine. If mix is too dry add a little water or milk to loosen. Heat a heavy-based frying pan over a medium heat with a little oil and fry spoonfuls of batter until bubbles appear on the top surface. Flip to cook the underside. Repeat the process until all the batter is cooked. Serve with salsa.

Variations

Make it gluten free: Use gluten-free baking mix and sweet chilli sauce.

Check out some other great fritter recipes:

Chickpea fritters

Corn and pumpkin fritters

Green pea feta and mint fritters

Vege fritters with sweet chilli

Nutrition Info (per serve)

Calories 409 cal

Kilojoules 1710 kJ

Protein 11 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 11 g

Dietary fibre 13 g

Sodium 550 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.