Lentil Fritters

5 from 2 reviews


  • 1 cup cooked lentils*
  • 1 cup shredded and drained gold potatoes (about 45 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
  • 23 tablespoons olive oil, ghee, butter, coconut oil, etc.
  • dip of choice – mine was Majestic Garlic


  1. 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.
  2. 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.
  3. 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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