Lentil Fritters
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8-10 fritters 1x
Ingredients
Scale
- 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
Instructions
- 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!
Notes
*Either cook lentils according to packaging OR I used Fillo’s Peruvian Lentils instead
Find it online: https://paleomg.com/lentil-fritters/