Description
Crispy red lentil fritters made with grated potatoes and vegetables, served with a spicy vegan sriracha mayonnaise.
Ingredients
Scale
- 3/4 cup red lentils
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 medium raw potatoes, peeled and grated
- 1 medium carrot, peeled and grated
- 5 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika powder
- 1 teaspoon paprika powder
- 1 teaspoon marjoram
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons vegan mayonnaise
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- Salt, to taste
- Black pepper, to taste
- Sriracha sauce, to taste
Instructions
- Cook the red lentils according to the package instructions and drain well.
- Peel and grate the potatoes and the carrot.
- Combine lentils, vegetables, onion, garlic, flour, and spices in a large bowl.
- Heat oil in a nonstick pan over medium heat.
- Add about 1 1/2 tablespoons of batter per fritter.
- Cook for 3 to 4 minutes per side until golden and crispy.
- Stir together all ingredients for the sriracha mayonnaise.
- Serve fritters hot with the sauce.
Notes
- Drain lentils thoroughly to prevent soggy fritters.
- Fritters can be baked for an oil-free version.
- Reheat leftovers in a pan or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entrée
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 101
- Sugar: 2 g
- Sodium: 23 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 1 mg