Red Lentil Fritters

Serve with salmon and cream cheese or sriracha mayo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak red lentils in a large bowl of water for 4–8 hours, then drain thoroughly.

Step 2

Add soaked lentils, onions, garlic, ginger, cumin, coriander, turmeric, chili flakes, salt, pepper, and herbs to a food processor.

Step 3

Pulse until you have a thick, sticky mixture with some texture left — not a smooth paste. Scrape down the sides as needed.

Step 4

Check the consistency; if too wet, pulse again or stir in a little chickpea flour until it holds its shape. Use a ¼-cup scoop or your hands to form about 24 small patties. Flatten slightly with damp hands to prevent sticking. Heat a drizzle of olive oil in a non-stick pan over medium heat. Cook fritters in batches for 3–4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels