Joe makes it easy: Lentil fritters with a crunchy radish salad 

SERVES 2 adults + 2 small kids

PREPARE: 15 minutes

COOK: 15-20 minutes

3 tbsp vegetable oil

juice of 1 lime

pinch of sugar

salt and pepper

1 tbsp coconut oil

mango chutney and natural yoghurt, to serve

FOR THE FRITTER BATTER

150g gram flour or plain flour

200g natural yoghurt

2 eggs, beaten

1 tsp salt

3 tsp curry powder

2 x 250g pouches of good quality cooked puy lentils

30g coriander, leaves roughly chopped and stems finely chopped

8 spring onions, finely chopped

a splash of milk – optional

FOR THE CRUNCHY RADISH SALAD

½ tsp cumin seeds

200g radishes, quartered

½ red onion, thinly sliced

10 cherry tomatoes, quartered

5g mint leaves, roughly chopped

• First, make the batter. Whisk the flour, yoghurt, eggs, salt and curry powder in a mixing bowl until smooth. Stir in the lentils, chopped coriander stems and spring onions. Loosen the mixture a little if necessary with a splash of milk – it should have a dropping consistency: a small amount of the mixture should fall from the spoon if gently shaken.
• Whisk the vegetable oil with the lime juice and sugar then season with salt and pepper. Keep to one side.
• To make the salad, lightly toast the cumin seeds in a dry frying pan for 1-2 minutes until fragrant, then bash them a little in a mortar and pestle to help release their flavour.
• Mix the radishes, red onion, tomatoes, cumin seeds, coriander leaves and mint leaves together in a bowl. Toss over the oil and lime juice mixture and keep to one side.
• Heat the coconut oil in a frying pan over a medium heat. Cook the lentil fritters in batches, spooning in heaped tablespoons of the batter and cooking for 2 minutes on each side until golden brown and all the batter is used.
• Serve the fritters with the radish salad and some mango chutney and natural yoghurt (swirled together if you like) on the side.