Maseura (lentil fritters)

Instructions

1. Soak the lentils for 3 hours in water, then drain and coarsely blend them with the ginger and a little water to make a thick paste.
2. Finely chop the onion, chilies and cilantro, then mix them into the paste with the salt, cumin and turmeric.
3. Shape small patties about 6 cm across and 1 cm thick with wet hands.
4. Heat the oil in a deep pan to about 170 °C; a small piece of batter should rise and sizzle.
5. Fry the maseura 3 to 4 minutes per side until well browned, then drain on paper towels.
6. Serve warm with a cilantro or tomato condiment.