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3.57 (7 votes)

Lentil and corn fritters with tomato and avocado salsa

For a lunch that's high in fibre and low in calories, serve these lentil and corn fritters with our homemade avocado salsa.

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 400g tin brown lentils in water, drained
  • 410g tin creamed corn
  • 200g self-raising flour
  • 1 egg, beaten
  • 2 spring onions, finely sliced
  • ½ red chilli, finely chopped
  • Cooking oil spray
  • Fresh parsley, to garnish
  • 100g bag mixed leaves, to serve

For the salsa

  • 1 ripe large avocado, diced
  • 4 tomatoes, diced
  • 2 spring onions, finely sliced
  • Juice ½ lemon
  • 1tbsp sweet chilli sauce


  1. Mix all the salsa ingredients together, then set aside while you make the fritters.
  2. Put the lentils, corn, flour, egg, spring onions and chilli in a bowl and mix to make a batter.
  3. Spray a large heavy-based non-stick frying pan with a little oil and heat over a medium heat. Fry heaped tablespoonfuls of the batter, in batches, for 1–2 min until bubbles appear on the surface. Flip to cook the other side for 1 min more. Remove from the pan and keep warm while you repeat the process until all the batter is used up, spraying the pan with a little more oil if necessary.
  4. Serve, garnished with parsley, with bowls of salsa and mixed leaves on the side.

Nutrition per serving

Read more on how we calculate nutrition.
423kcal 13.2g 13.9g 3.1g 12.5g 7.1g 1.2g 219mg 63.9g 4.4mg

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