Lentil Fritters (Crispy Mediterranean Style)

5 from 1 vote

Lentil Fritters (Crispy Mediterranean Style)

Crispy on the outside, tender inside, and packed with warm Mediterranean spices. These lentil fritters come together in 30 minutes and work as a main, a starter, or stuffed into pita for lunch.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 cup green or brown lentils
2 russet potatoes peeled and cut into quarters
1 egg
1 onion grated
3 cloves garlic grated
1/2 inch fresh ginger grated
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1 tsp kosher salt
1/4 tsp black pepper
4 tablespoons sesame seeds
1/2 cup chopped parsley
1/3 cup breadcrumbs
neutral flavored oil for shallow frying

US Customary - Metric

Instructions

Place the lentils and potatoes in a small pot. Fill the pot with enough water to cover the lentils and potatoes by one inch. Add a generous pinch of salt. Cook on medium high heat until tender, about 20 to 25 minutes. Drain well and let cool completely.
In a large bowl, mash the lentils and potatoes together until mostly smooth. A food processor works well for a smoother texture.
Add the grated onion, garlic, and ginger. Stir in the cumin, coriander, paprika, turmeric, salt, and pepper.
Add the sesame seeds, parsley, breadcrumbs, and egg. Mix until the mixture holds together when pressed.
Shape into small patties, about half an inch thick.
Heat a thin layer of oil in a pan over medium heat. Fry in batches for 3 to 4 minutes per side until golden brown.
Transfer to a cooling rack and serve warm with tahini sauce or toum.

Video

Notes

Let the lentils drain and steam-dry thoroughly before mixing. Excess moisture is the main reason fritters fall apart.
The mixture can be made up to 24 hours ahead and stored in the fridge. Shape and fry when ready.

Nutrition