Ingredients

450g dried red lentils 300ml sunflower oil, plus 1 tbsp 2 red onions, finely chopped 3 tbsp grated ginger 4 tsp cumin 2 tsp mild chilli powder 6 tbsp Co-op plain flour 2 whole green chillies 50g desiccated coconut 100ml light coconut milk 1 tsp caster sugar 3 limes, 2 juiced;

Method

1. Soak the lentils in water for 4 hours 2. Heat the 1 tbsp oil in a large pan and fry three-quarters of the onion and 2 tbsp of the grated ginger for 3-5 mins 3. Add the cumin and chilli powder, cook for another minute, then leave to cool slightly 4. Drain the lentils well, set a quarter aside and blitz the rest into a paste 5. Tip into a bowl and stir in the reserved lentils and cooked onion mixture 6. Season, then add the flour a tablespoon at a time until the mixture can be formed into balls 7. Roll 18 balls, then flatten into patties 8. To make the chutney, blitz the remaining chopped onion and ginger, the chillies, desiccated coconut, coconut milk, sugar and 200ml water until smooth 9. Add the lime juice, season, and chill until you’re ready to serve 10. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a baking tray with greaseproof paper 11. Pour the sunflower oil into a wok so it’s 2cm deep 12. Once the oil is hot, fry 3-4 fritters at a time for about 2 mins, turning halfway, until golden 13. Transfer to the tray to keep warm in the oven while you fry the rest 14. Serve the fritters with the spicy coconut chutney, and the last lime cut into wedges for squeezing over the top