Step 1

Start by sifting through your lentils and clean from any rocks or debris. Rinse the lentils with plenty of water.

Step 2

In a sauce pan add the red lentils with 750ml water. Bring to a boil, then reduce to a simmer, cover and cook until tender for about 15 minutes. It's important to not overcook the red lentils, so if you see that they are getting mushy, decrease their cooking time. Drain any excess water and let them cool.

Step 3

Cook the mashed potatoes until fork tender.

Step 4

In a food processor put the white onion and garlic, pulse in intervals until they are roughly chopped.

Step 5

Add all the remaining ingredients and pulse in intervals until you get a sticky mixture with some coarse bits.

Step 6

Heat one tablespoon of olive oil in a large frying pan. Make sure that the oil is all around the frying pan.

Step 7

Wet your hands, as the mixture is sticky, and scoop 1 tablespoon of the mixture at a time. Form into a ball and slightly flatten it before placing it into the frying pan.

Step 8

Cook each fritter for about 3 minutes on each side, until you get a nice golden brown colour.

Step 9

Place on a paper towel lined plate, so that they don't get soggy.

Step 10

Serve immediately with a sauce on the side or save for later.*