If you’re new here, let me remind you that lentils are not paleo. Luckily I have paleo Bacon Cauliflower Fritters, paleo Carrot Fritters, and paleo Broccoli Fritters to choose from, if beans do not fit into your dietary needs. For me, beans have drastically changed my life for the better and I’m so glad I added them into my diet after not eating them for almost 10 years. If you want to know what I’m talking about, you can read my Bean Protocol blog post! Beans are my best friend these days, which means I’m always looking for new ways to incorporate them into my diet. And since fritters are dip-able and adorable, I’m here to help you add more beans into your own daily routine in fun new ways. Not interested in beans and hate me for sharing a non-paleo recipe? Go waste your energy somewhere else and try out my thousands of paleo recipes on the blog and in my 3 paleo cookbooks. You’re fine, I promise you.
Speaking of fine, I just took my french bulldog Jackson up to Fort Collins, CO to check in with our vet at the CSU Vet Hospital. I refuse to take him to any vet in town or closer to our house, so I just take him up to Fort Collins whenever he needs a check-up. And he’s looking damn good! Around this time last year, he was starting to act strange, then in February 2020 he began to scream out in pain and couldn’t lift his head. We rushed him into a local ER vet where they decided to do emergency surgery on him to fix one of his discs. Surgery went great, but then he had post surgery complications and that vet wasn’t getting him the help he needed. So instead of letting him die at that vet hospital, I finally rushed him up to CSU where they completely turned him around in a matter of days. He was so close to death at so many points, but CSU worked around the clock and completely changed his life for the better. Ever since then, he’s been getting better and better. We are so lucky to have such an amazing vet hospital nearby and I’m happy to drive up there at any point to see the amazing vets who saved his life. Today was a good day. I hope yours is going great, too! Now let’s eat some lentil fritters!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8-10 fritters 1x
- 1 cup cooked lentils*
- 1 cup shredded and drained gold potatoes (about 4–5 potatoes)
- 1/4 red onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1 egg
- 2 tablespoons gluten free flour
- 2–3 tablespoons olive oil, ghee, butter, coconut oil, etc.
- dip of choice – mine was Majestic Garlic
- Cook lentils, if needed, according to packaging. If you’re using already cooked lentils, add them to a large bowl. Peel potatoes and use a grater to shred potatoes, then place in a cheesecloth or paper towel to drain the potatoes of excess liquid. Add the potatoes and remaining ingredients to the bowl and mix to combined.
- Place a large sauté pan over medium heat. Add fat. Once warm, use an ice cream scoop to scoop out a patty size of the fritter mixture. Form patty in hands and place in the pan. Repeat with the remaining ingredients, making sure you don’t crowd the pan. Cook for 6-8 minutes per side, until golden brown. If they begin to get too dark on the outside, just reduce the temperature.
- Place on a paper towel to soak up any excess fat then serve with your favorite dip on the side!
*Either cook lentils according to packaging OR I used Fillo’s Peruvian Lentils instead
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