Joe Wicks' lentil fritters with a crunchy radish salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ lentil fritters with a crunchy radish salad By You Magazine - June 6, 2021 A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy. Andrew Burton 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 1⁄2 tsp cumin seeds 200g radishes, quartered 1⁄2 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. Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved