Lunchbox Fritters with Salads

1hr

4 Servings

Equipment

Knife, chopping board, frying pan, 2 x mixing bowls, jam jar with lid for dressing

Steps

Prep the fritters:

• In a large bowl, add the flour, bicarbonate of soda, frozen sweetcorn, chopped spring onions with a little salt and pepper.

• Separate the egg whites from yolks and whisk whites until soft peaks form

• Stir 1 tsp chipotle paste into egg yolks and combine into sweetcorn mix

• Carefully fold in egg whites to form a thick batter.

• Heat 1 tbsp olive oil in frying pan and make fritters with 1 heaped tbsp batter, flattening with a spatula, and flipping after 2-3 mins, or until browned on both sides.

• Set aside on kitchen paper to cool.

Prepare the balsamic Dressing:

• Add all ingredients to a jam jar and shake well

Prep the lentil salad:

• Drizzle 3 tbsp dressing over the lentils

• Cut the beetroot in halves and slice finely

• Crumble cheese (if using)

• Chop herbs

• In a bowl, add the leaves, then beetroot, lentils, herbs, nuts and cheese

Prep the tomato salad:

• Turn tomato on it's side and slice into rounds or in half if cherry toms

• Slice garlic finely and mix with tomatoes and a little salt

• Chop onion in half and slice finely into rings and add to the tomatoes (seeping in a little vinegar for a few minutes to reduce raw taste if you wish)

• Slice avocado in strips, squeeze over with lemon to stop oxidation (browning) Add to the tomatoes

Serve and enjoy, or save for later in fridge. Lasts up to 4 days.