Crispy lentil fritters with mayo alioli

Rinse 95 g dried green lentils in a fine sieve under water; no overnight soak is needed.

Add the rinsed lentils to a saucepan with 480 ml water and one bay leaf over high heat.

Once boiling, cover and lower to a low heat, then simmer 15 to 20 minutes until the lentils are just cooked through.

Drain into a colander and rinse under cold water to stop the cooking and bring them to room temperature.

Put 90 g all-purpose flour in a large bowl, make a well, crack in one large egg and whisk it.

Whisk in 120 ml beer until the batter is smooth.

Mix in the chopped shallot, garlic, parsley, paprika and cumin.

Add the lentils and season with sea salt and freshly cracked black pepper, then mix once more; add liquid if too thick or flour if too thin.

Heat a large fry pan over medium heat with 90 ml sunflower oil.

Add spoonfuls of batter in a single layer, evenly spaced, cooking in batches, about four minutes per side until golden and crispy.

Transfer each batch to a wire rack set over paper towels.

For the alioli, pound two roughly chopped cloves of garlic with the saffron threads and a pinch of sea salt in a mortar and pestle to a paste.

Whisk in 120 g mayonnaise, 5 ml fresh lemon juice and 15 ml extra virgin olive oil, and season with sea salt and black pepper until creamy.

Transfer the alioli to a serving dish, arrange the fritters around it and garnish with fresh parsley.