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Soak lentil in boiled water, for 30 minutes. Drain the water and let dry.
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Transfer lentil to a bowl, stir in chili, salt, curry powder, onion, cilantro, rice flour, and bread crumbs.
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Whisk the eggs and stir into the lentil mix. Let rest in the fridge for 30 minutes.
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Heat some olive oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Place on paper towels and keep warm in the oven while you cook remaining fritters.