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Coloured vegetable fritters with cucumber & yoghurt dip
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 3g
  • Carbohydrates about 14g
  • Protein about 6g
This is needed
This is needed for 12 pieces
Vegetable fritters
  • 1 courgettes, coarsely grated
  • 1 bell pepper, finely chopped
  • 1 carrots, finely grated
  • 1 onions, finely chopped
  • 1 tin yellow lentils (approx. 130 g), rinsed, drained
  • 50 g Gruyère, finely grated
  • 100 g white flour
  • 0.5 tsp salt
  • a little pepper
  • 150 g plain greek yoghurt
  • 0.5 cucumber, peeled, deseeded, finely grated
  • 0.5 tbsp lemon juice
  • 0.25 tsp salt
  • 1 garlic clove, squeezed
To fry
  • oil for frying
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And that's how it's done
And that's how it's done
Vegetable fritters
In a bowl, mix the courgette with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass.
Combine the yoghurt, cucumber, garlic and lemon juice, season with salt.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 4 mins. until the underside separates from the pan, turn the fritters, cook for a further 4 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the vegetable fritters.

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