LENTIL AND VEGGIE FRITTERS

LENTIL AND VEGGIE FRITTERS

Lentil and Veggie Fritters are a flavourful, crispy and protein-rich plant-based option, ideal for breakfast, snacks or light lunches. Combining cooked red lentils with grated carrot and chickpea flour, these fritters are bound with simple spices like cumin and cooked to golden perfection in a skillet. Their lightly crunchy texture and warm, earthy taste make them satisfying while being gentle on digestion. They’re naturally gluten-free, high in fibre and vegan, making them suitable for various dietary needs. Best of all, they use minimal ingredients and are ready in minutes, making them perfect for batch cooking or quick meals. Enjoy them with a side of salad vegan yoghurt dip or pack them for an on-the-go snack. These fritters prove that nutritious eating doesn’t have to be tedious or complicated.

RECIPE CATEGORY

Snack

SERVING SIZE

1

CUISINE

Middle Eastern

PREPARATION/TECHNIQUES

Pan-Fry, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Dinner, Ramadan, Picnic, Family Reunion, Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Wheat / Gluten-Free, Dairy-Free, Quick & Easy, Healthy, High Fibre, Nut-Free, Low Fat

DISH TYPE

Fritter, Flat bread

INGREDIENTS

There are the following ingredients for Lentil And Veggie Fritters:

• ¼ cup cooked red lentils

• ¼ cup grated carrot

• 1 tbsp chickpea flour

• ½ tsp ground cumin

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 246.2 kcal

• Fat: 5.7 g

• Saturated Fat: 0.8 g

• Carbohydrate: 36.9 g

• Sugar: 2.9 g

• Sodium: 27.4 mg

• Fiber: 6.6 g

• Protein: 13.5 g

• Calcium: 38.3 mg

• Iron: 4.2 mg

• Potassium: 480.4 mg

PREPARATION

These steps are followed for the preparation of Lentil And Veggie Fritters:

• Prepare Ingredients: Cook the red lentils and allow them to cool. Then, grate the carrot finely.

• Combine In A Bowl: In a medium bowl, mix the lentils, grated carrot, chickpea flour and cumin.

• Form The Batter: Stir thoroughly until the mixture holds together and forms a thick batter.

• Shape The Fritters: Form the mixture into small round patties using your hands or a spoon.

• Heat The Oil: Add olive oil to a non-stick skillet and heat over medium flame.

• Cook The Fritters: Place the fritters in the pan and cook for 3 to 4 minutes on each side, until golden brown and crispy.

• Serve And Enjoy: Remove from the pan, drain on kitchen paper, and serve warm with your preferred dip or salad.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Lentil And Veggie Fritters:

• Drain Lentils Well: Ensure cooked lentils aren’t too wet to help the batter hold together.

• Grate Finely: Finely grated carrots integrate better and cook more evenly in the fritter.

• Use A Non-Stick Pan: A non-stick surface ensures crisp edges without sticking.

• Avoid Overcrowding: Cook fritters in batches if needed to avoid steaming instead of frying.

• Let Rest Before Serving: Let fritters rest for a minute to firm up and develop their crispy texture.

VARIATIONS

• Add Fresh Herbs: Incorporate parsley or coriander for a fresh flavour lift.

• Include Spices: Add turmeric, paprika or garlic powder to deepen the flavour profile.

• Make It Spicier: Mix in finely chopped green chillies or crushed red pepper flakes.

• Swap Flour: Use oat flour or ground flaxseed instead of chickpea flour if needed.

• Add Greens: Fold in spinach or kale for extra nutrients and colour.

PREPPING AND STORAGE

• Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.

• Reheat Easily: Warm in a skillet or oven to restore crispiness.

• Freeze For Later: Place cooked fritters in a single layer on a baking sheet, then transfer them to a freezer bag.

• Reheat From Frozen: Pan-fry straight from frozen or reheat in the oven until hot throughout.

• Meal Prep Friendly: Cook a batch ahead and enjoy it throughout the week as a snack or side.