Lupini Fritters with tzatziki salad

Lupini Fritters with tzatziki salad

Joe Lovell
Joe Lovell
Feb 21st 2022
recipefood

We’ve teamed up with our friends Tarwi to introduce you to lupin beans – a versatile ally both in the kitchen and on the land.

Packed full of protein and fibre, lupin beans are a traditional nibble in Portugal (where it’s often paired with drinks), and they’re also a great sustainable cooking ingredient that works well as an alternative to soy beans and chickpeas for dips (see Tarwi’s Lummus range) or even for fritters as suggested by Head Chef Joe in his original recipe below.

fritters

LUPINI FRITTERS WITH TZATZIKI SALAD

🌱 Ingredients

For fritters:

200g Lummus - Joe used the sundried tomato flavour

50g cooked quinoa

20g plain flour

10g bread crumbs

Pinch of seasoning

10g nutritional yeast

Sunflower oil for frying

For tzatziki salad:

¼ cucumber - small dices

Small handful mint - chiffonade, meaning fine slices

2-3 tbs Yoghurt - either soya or coconut

1 tbsp of rice vinegar

1 tsp soy sauce

👩‍🍳 Method:

  1. Mix the delicious Lummus into a bowl. Joe used the sundried tomato flavour but beetroot and original will work just as well

  2. Add the rest of the fritter mix in the bowl and mix well until it all comes together

  3. Heat a frying pan and shallow fry with a good amount of sunflower oil. Be careful not to over fill the pan with oil

  4. To form the fritter take a tablespoon of mix and form into small patties. Add a small drop of the mix into the fryer, if it starts to bubble start adding them in. Cook both sides of the fritters until golden brown and repeat if necessary

  5. For the tzatziki salad, add all ingredients into a mixing bowl and mix well

  6. Add the fritters onto a plate with the tzatziki salad on the side

  7. Enjoy with friends.

Planty subscribers can discover Tarwi’s Lummus as a complimentary gift in their meal boxes this March!

fritters 2


Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants


Other articles by Joe


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