Sophie Wyburd's Recipe for Red Lentil, Spinach and Tomato Fritters
Cook, recipe writer and comfort food expert Sophie Wyburd shares her deliciously simple recipe made in collaboration with FEED London
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Sophie Wyburd's Recipe for Red Lentil, Spinach and Tomato Fritters
Cook, recipe writer and comfort food expert Sophie Wyburd shares her deliciously simple recipe made in collaboration with FEED London
By: Team LibertyFEED London is on a mission to end school holiday hunger and has teamed up with some of the country's best chefs to create easy-to-cook recipes from their donation boxes. The next in this series is Sophie Wyburd (@sophiewyburd), a chef, recipe writer and the author of Tucking In. With her love for comfort food , she's crafted a deliciously simple recipe, developed with FEED London's donation box ingredients.
I’m a sucker for a deep-fried crispy treat, and even more so when you get to load them up with veg.
I love these fritters because they use lots of fabulous seasonal veg - courgettes, tomatoes and spinach - to create something that is part falafel, part onion bhaji, and part courgette fritter.
The best of all the worlds.
Red Lentil, Spinach and Tomato Fritters
Serves 4
150g red split lentils; 1 courgette; ½ onion; 8 cherry tomatoes; 60g baby spinach leaves; 1 tsp smoked paprika; ½ tsp ground cumin; salt and olive oil
1. Pour your lentils into a large bowl, and cover them with water. Leave them soaking for about 12 hours, or overnight.
2. Set a large sieve over a bowl. Grate in your courgette on a coarse box grater, then season them with 1 tsp of salt and give them a toss. Peel and finely slice your onion, and add this to the mixture. Leave them to sit and drain for 30 minutes - they should release some liquid into the bowl.
3. Get your veg into a clean tea towel, then twist up the sides and squeeze out any excess liquid over the sink.
4. Cut your tomatoes into small cubes, and shred up your spinach.
5. Once your lentils are ready, drain them and add them to a food processor, along with your smoked paprika, ground cumin and 1 tsp of salt. Pulse it until you have a smooth paste, scraping down the sides occasionally.
6. Pour your lentil mix into a bowl, and add your grated veg, cubed tomatoes and spinach. Mix until just combined.
7. Heat some light olive oil in a frying pan over a medium-high heat.
8. Add a couple of spoonfuls of your lentil batter spaced apart in the pan in rugby ball shapes. Fry these for about 2-3 minutes on each side, until they are really crispy and golden all over.
9. Leave the fritters to drain on a plate lined with kitchen towel whilst you fry the rest.
10. Stack up the lentil fritters on a plate, and serve them up.
