Vegetable fritters with lentils

For 4 people: 1 kg floury potatoes-250 g red pepper-100 g carrots-150 g onions-spicy green chillies 3-200 gr peas-3 tablespoons olive oil-TSP garam masala -1/4 teaspoon salt-asafoetida (nowhere to be found, alas!-if there is no matter) -1 tablespoon lemon juice
For the lentils: 300 g red lentils (masoor dhal)-15 g fresh ginger-2 tbsp olive oil 100 g onions-1/2-teaspoon black mustard beans-1/2 teaspoon turmeric 1/2 teaspoon of ground-in garam masala -sale- 1/4 teaspoon sugar-1 tablespoon lemon juice
and also: 100 g breadcrumbs white-oil for frying

Boil the potatoes, drain, allow to cool slightly, Peel, mash them with a potato masher or fork.
Halve the peppers, remove seeds and filaments. Reduce diced carrots, onions and peppers. Remove seeds and filaments to chilies and chop them up. Shell the peas and Blanch them in salted water, stop the cooking with cold water and drain well.
Heat oil in a pan and Brown the cipole. Combine and cook together the carrots for 5 minutes. Add the chilies, peppers, peas and mix well.
Sprinkle with garam masala, salt, asafetida and lemon juice. Sauté for another 5 minutes. Allow to cool. Combine mashed potatoes.
Wash the lentils, bring to a boil in a saucepan with 600 ml of water and Cook 10/15. Finely chop the ginger and onions. Drain the lentils water putting aside 100 ml.
Heat oil in a skillet and lightly brown ginger and onions, season with salt, sugar and lemon juice and sauté briefly.
Pour the lentils with cooking water, stir well, cook 3 minutes and keep warm.
From the mixture of vegetables make 12 pancakes giving round shape and then mash them and pass them in the breadcrumbs. Heat oil for frying in a pan and fry the Pancakes for about 4 ' per side. Have with lentils in preheated plates and serve.