Red Lentil Fritters
Fritters with the perfect amount of crunch and spice!
Ingredients
Fritters
- 1 cup red lentils (200g)
- 1 red onion finely minced
- 2 garlic cloves finely minced or pressed
- 2 carrots peeled and grated
- ½ cup sweet corn (100g)
- ¼ cup flour (70 g) I use chickpea flour to add extra protein (22g vs 13g in regular flour per cup), but any flour will do!
- 1 tsp paprika
- 1 tsp cumin
- ⅛ tsp cayenne pepper
- 1 tbsp lemon juice (from half a lemon)
- 1 tsp salt, more to taste
Tahini Sriracha Sauce
- ⅓ cup unsweetened soy or almond milk
- ¼ cup tahini
- 1 tbs mustard (I use smooth dijon, but regular mustard also works!)
- 1 tbs maple syrup
- 1 tbs lemon juice
- 1-2 heaping tsp sriracha start with one, taste, and add more if you wish! I like it with 2 heaping tsp.
Instructions
Fritters
- Cook the red lentils: In a sauce pan, bring 2 cups of salted water to a boil and add the lentils. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Transfer to a large mixing bowl and allow to cool for about 10 minutes.
- Add the onion, garlic, carrots, and corn to the same large bowl and mix well.
- Add the flour, paprika, lemon juice, cumin, salt, and cayenne. Mix well. Taste the mixture and add more salt if necessary.
- Refrigerate for 30 minutes. This step is optional but recommended as it makes it easier to form the mixture into patties. If you are in a rush then you can skip this step. I have skipped it before and they still turn out great, the mixture is just very wet when trying to form into patties.
- Form the mixture into palm-sized patties. Wet your hands if necessary to keep them from sticking to the patties.
- Heat 2 tbs of olive oil in a large skillet over medium-high heat. Add the fritters in batches. They should sizzle a bit when you add them to the skillet. Allow to cook for 3-5 minutes on each side, you want them to get nice and browned on each side. Even if they burn slightly, don´t sweat it. They´re FRITTERS!
- Serve with your favorite sides. I love them with roasted potatoes, red cabbage, and drizzled with my tahini-sriracha sauce on top! These keep well in the fridge for 4-5 days and also freeze well for longer storage. When reheating, allow to defrost first, heat some olive oil in a pan over medium-high heat and fry on each side for about 2min on each side until warm throughout.
Tahini Sriracha Sauce
- In a small bowl, mix all ingredients together with a small whisk. Easy as that!