Coconut Lentil Fritters with Mango Salsa

Prepare the Mango Salsa

1. In a medium bowl, combine the diced mango, red onion, minced chili, and fresh chopped coriander.
2. Squeeze in the juice of half the lime and season with a small pinch of salt. Toss everything gently to combine, then set aside in the fridge so the flavours meld while you make the fritters.

Make the Fritter Batter

1. Tip the rinsed and well-drained lentils into a mixing bowl. Use a potato masher or the back of a fork to coarsely crush about half of them, leaving the rest whole for texture.
2. Add the desiccated coconut, egg, plain flour, sliced spring onions, minced garlic, ground cumin, ground coriander, salt, and black pepper.
3. Stir everything together until a thick, cohesive batter forms. If the mixture feels overly wet, stir in an extra tablespoon of flour.

Fry the Fritters

1. Heat 3 tablespoons of neutral oil in a large non-stick frying pan over medium heat.
2. Once hot, scoop rounded quarter-cup portions of the batter into the pan, gently flattening each with the back of a spatula to form 1.5 cm thick patties.
3. Fry for 3 to 4 minutes per side, keeping the heat steady, until deep golden-brown and crisp on the outside and cooked through.
4. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Assemble and Serve

1. Arrange the warm, crispy fritters on serving plates.
2. Spoon a generous amount of the fresh mango salsa over the top and serve immediately with extra lime wedges on the side.