Potato and red lentil fritter
Serving: 4
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Directions
- Prepare the red lentils according to the packaging, ensure that they are thoroughly cooked, but be careful not to overcook them (they can easily turn to “mush”).
- Grate the whole potatoes and carrot.
- Use a large bowl to combine the cooked red lentils, garlic, eggs, onion, flour, potatoes, carrots and spices until well combined.
- Place 30ml (2 tbsp) of the mixture into your hands and shape into oval fritters. Place onto an oven tray lined with spray ‘n cook or tin foil and cook for roughly 20 minutes, turning them over halfway through cooking time.
- Top the lentil fritters with micro greens sliced, roasted Rosa tomatoes and serve with baby marrow ribbons.
Ingredients
- 500 g (2 cups) red lentils or 2 x 420g tins red lentils, drained and rinsed
- 2 medium potatoes, skin on
- 1 medium carrot
- 15 ml (1 tbsp) crushed garlic
- 2 large eggs
- 1 small red onion, finely chopped
- 75 ml (5 tbsp) whole-wheat flour
- 2.50 ml (½ tsp) ground paprika
- 2.50 ml (½ tsp) salt
- 2.50 ml (½ tsp) ground pepper