Step 1

Grate the potato and onion and place on a fine mesh sieve. Sprinkle over the salt and rest on top of a bowl for 10-20 minutes.

Step 2

Into a bowl add breadcrumbs, egg, paprika, caraway seeds, cottage cheese and mix.

Step 3

Go back to the grated potato on the sieve and squeeze out as much excess liquid as you can using your hand.

Step 4

Add the potato into the bowl and mix thoroughly.

Step 5

Add vegetable oil to a large non-stick pan and fry fritters over medium-low heat until both sides have a deep golden brown colour (about 1 ½ - 2 tbsp of batter per fritter). I recommend squishing the fritters down so that they are thin (½ cm). I also wait a full 8 minutes before flipping. This helps the potato cook and the fritters stay together much better.

Step 6

Remove the leaves from the stalk of the chard. Roughly chop the green leaves and finely dice the stalk into small pieces. Add to a pot on low heat together with the vegetable broth.

Step 7

Add the lentils. Let simmer for 5-10 minutes.

Step 8

Meanwhile make the salsa. Chop chilli and mint leaves and add to a medium sized bowl with honey, vinegar, olive oil, pomegranate kernels and salt. Mix until incorporated.

Step 9

Serve fritters with pomegranate salsa and the lentil chard side. Season with black pepper per taste.