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!