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Bean Fritters with Curry Yogurt Dip Recipe

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This recipe for Bean Fritters with Curry Yogurt Dip, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
Yogurt Dip:
1 cup plain yogurt
2 green onions, minced
2 cloves garlic, minced
1/2 - 1 Tablespoon curry powder
1 teaspoon ground coriander
1/2 - 1 teaspoon ground cayenne
1/2 medium grapefruit (juice of)

Fritters:
1 can garbanzo beans, drained and rinsed
1 can brown lentils, drained and rinsed
1/2 cups minced onions
3 cloves garlic, mined
1 teaspoon cumin
1/2 - 3/4 cup whole wheat or oat flour
3 Tablespoons olive oil
1 egg

Directions:
Directions:
Yogurt Dip:
Mix all the ingredients and set aside.

Fritters:
Mash the beans and lentils in a big bowl with a fork, a potato masher or your hands. They should be fairly smooth but still have some texture. Stir in the onion, garlic, cumin and egg. Add 1/2 cup of flour and stir. The mixture should be like moist dough. Add additional flour if needed. In large saute pan, heat the olive oil on medium high heat. Form the bean mixture into patties and saute in the olive oil until crispy on all sides, about 5-7 minutes.

 

 

 

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