Indian–style lentil, rice and courgette fritters

Instructions

1 Lightly spray a large non-stick frying pan with olive oil and set over medium-high heat. Sauté capsicum, carrot and courgette for 3–4 minutes,
or until just softened. Add curry powder and cook, stirring, for 1–2 minutes, or until fragrant. Set aside to cool.

2 Combine lentils and rice in large bowl and mash with a fork, keeping some texture. Add the cooked vegetables, shallots, coriander, egg and flour; stir
until well combined.

3 Lightly spray a large non-stick frying pan with oil and set over medium-high heat. Spoon ¼ cup quantities of mixture into pan to make 3 fritters. Cook for 2–3 minutes each side, or until golden and cooked through. Repeat to make 12 fritters in total.

4 Serve fritters with salad leaves, baby cucumbers and a dollop of yoghurt.