Sift flours into a large bowl and season to taste. Add combined egg yolks and milk, mix well.
Stir in Edgell Brown Lentils and vegetables.
Whip egg whites until stiff, but not dry. Fold into flour mixture, half at a time.
Pour enough oil in a frypan to cover 1cm. Heat over medium heat. Gently place ¼ cupful amounts of mixture into the frypan and cook for approximately 2 minutes or until golden brown, turn and cook another 2 minutes. Drain on absorbent paper towel. Repeat to make 12 fritters.
Serve with fruit chutney.