Discover an explosion of flavors with these crispy lentil fritters, served with a slightly tangy plum tkemali sauce and an assortment of fresh green vegetables. Perfect for an original aperitif or gourmet starter! 🌱🍋 These fritters, browned to perfection, are a real treat for the taste buds, and the tkemali sauce gives them a touch of Georgian authenticity that's sure to win you over.
20 min
30 min
Rinse the coral lentils in cold water. Cook in a pot of boiling water for about 15 minutes, until tender. Drain and leave to cool.
In a blender, combine the cooked lentils, chopped onion, garlic, cumin, coriander, paprika, salt and pepper. Blend until smooth. Add the flour and mix well.
Heat the oil in a frying pan over medium heat. Form small disks of dough and fry on both sides until golden and crisp. Drain on paper towels.
In a saucepan, cook the plums with a little water until soft. Blend with the garlic, sugar, vinegar, salt and pepper until smooth.
Serve the lentil fritters warm with the tkemali sauce and fresh greens. Add a dash of lemon juice if desired.
Tip
For an even crispier texture, add a spoonful of fine semolina to the batter before frying! 🌟 This will add an extra touch of crunch to your fritters.
Seasonal all year round!
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