Lentil Fritters with Yogurt Sauce
These delicious lentil fritters are naturally gluten-free and vegetarian, and they are a great meal prep option for lunches and dinners.
Equipment
- Food Processor optional, see FAQs
Ingredients
- 1 cup split red lentils
- 2 cups vegetable stock
- 2 + 4 tablespoons, divided ghee
- 1 yellow onion, about 1 cup, small diced
- 2 cloves garlic, about 1 tsp minced
- 1 cup finely shredded greens such as dinosaur kale, turnip, mustard or spinach greens
- 2 cups carrots, shredded
- 1 cup rolled oats
- ⅔ cup almond flour
- 1 lime, zested and juiced, about 2 tbsp
- 1 teaspoon smoked paprika
- ½ teaspoon cumin, ground
- 1 teaspoon aleppo pepper˚
- ¼ cup scallions green part only, thinly sliced
- ¼ cup cilantro, roughly chopped
- 1 cup yogurt sauce
to serve - Sea salt to taste
- Freshly cracked black pepper
Instructions
- Cook the Lentils: Place 1 cup split red lentils in a small sauce pot. Cover with 2 cups vegetable stock, and add a pinch of salt and pepper. Bring to a simmer and cook, covered with a lid for 20 minutes, until the lentils are tender. Prepare the other ingredients while waiting.
- Cook the Veggies: Heat 2 tablespoons of ghee over medium heat in a large sauté pan. Add one cup small diced yellow onion, and add a pinch of salt and pepper. Cover with a lid and continue to cook for 5 minutes, stirring occasionally and not allowing the onions to caramelize. Add 1 teaspoon minced garlic and cook for 30 more seconds.
- Turn the heat down to medium low, add 1 cup shredded greens and continue to cook until wilted and tender, about 8 minutes.
- Let the lentils and greens cool down while you grate 2 cups of carrots*.
- Make the Fritter Mix: To the food processor add 1 cup rolled oats, 2/3rd cup almond flour, zest and juice of 1 lime, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon Aleppo pepper, 1/4 cup sliced scallions, 1/4 cup chopped cilantro. Pulse to combine well. Check for seasoning, add salt and pepper if necessary.
- Divide the carrot lentil mix into 12 fritters (this is the recipe yield when using a 3.25 oz scoop).
- Cook the Fritters: Heat a large sized sauté pan to medium high heat. Add 2 tablespoons of ghee and add the patties to the pan, being careful not to overcrowd (you will need to cook in batches.) Let them cook on one side for at least 4 minutes, until they become crispy. Flip the fritters and allow them to cook until warmed through, about 3 to 5 minutes. Repeat the process with the rest of the fritters.
- Serve: Once they are done, transfer them to a serving platter. Serve hot, with a 1 cup bowl of yogurt sauce on the side, or store them in the fridge for meal prep. They’ll keep for up to 5 days and are easily reheated in the oven.
Notes
*This recipe was tested with hand grated carrots. If you grate them in a food processor, they will be wetter and you might need to add more almond flour to bind the mix properly.
*You can substitute a pinch of cayenne and a ½ tsp of smoked paprika if needed, but I highly recommend getting a jar of aleppo pepper. It has replaced cayenne and chili flakes in my spice cabinet thanks to its mild spice and subtly sweet flavor.